Spicy Pepper Slaw Recipe
Spicy Pepper Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I love coleslaw, but wanted to jazz it up and make it just a little healthier. This recipe not only makes a good side dish, but it’s also great as a relish on a chicken sandwich or burger. Jalapenos give it just the right kick.” —Cheryl McCleary, Kansas City, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups shredded cabbage
  • 2 celery ribs, chopped
  • 1 medium green pepper, julienned
  • 1 cup cut fresh green beans (1-inch pieces)
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 bunch green onions, chopped
  • 1 banana pepper, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • 1/2 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Pepper Slaw in Healthy Cooking April/May 2011, p35

Nutritional Facts

1 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 314mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 3 cups shredded cabbage
  • 2 celery ribs, chopped
  • 1 medium green pepper, julienned
  • 1 cup cut fresh green beans (1-inch pieces)
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 bunch green onions, chopped
  • 1 banana pepper, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • 1/2 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Pepper Slaw in Healthy Cooking April/May 2011, p35

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