Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Sweet Pepper Slaw

Vetri Community Parnership

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.

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Prep Time 10 minutes mins

Course Side Dish

Servings 6

Ingredients

  

For the Salad

• 3-4 bell peppers various colors, sliced thin
• 1/4 head cabbage (green or red) sliced thin
• 2 cucumbers sliced thin
• 1 bunch scallions chopped small
• 1/2 red onion sliced thin

For the Vinaigrette

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 Tbsp honey or sugar
• 1/2 tsp salt
• 1 tsp black pepper
• Juice of 1/2 lemon

Instructions

 

• Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
• In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
• Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
• Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

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