Three-Pepper Coleslaw Recipe

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Three-Pepper Coleslaw Recipe
Three-Pepper Coleslaw Recipe photo by Taste of Home
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Three-Pepper Coleslaw Recipe

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4.5 4 4
Publisher Photo
“There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering.” —Priscilla Gilbert, Indian Harbour Beach, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (10 ounces) angel hair coleslaw mix
  • 1 medium sweet red pepper, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 3 green onions, chopped
  • 1/4 cup white wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons canola oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place the first five ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes 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 Three-Pepper Coleslaw in Simple & Delicious June/July 2010, p42

Nutritional Facts

3/4 cup: 36 calories, 1g fat (0 saturated fat), 0 cholesterol, 158mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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  • 1 package (10 ounces) angel hair coleslaw mix
  • 1 medium sweet red pepper, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 3 green onions, chopped
  • 1/4 cup white wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons canola oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place the first five ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes 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 Three-Pepper Coleslaw in Simple & Delicious June/July 2010, p42

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Reviews forThree-Pepper Coleslaw

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justmbeth User ID: 1196484 191940
Reviewed Aug. 18, 2013

"Very light. Family loved it."

MY REVIEW
deb1856 User ID: 1776126 187697
Reviewed Jul. 24, 2012

"I have made this recipe twice now for family gatherings, and I have gotten nothing but raves about it. It is one of the best coleslaws I've tasted."

MY REVIEW
muffnette User ID: 1370261 108526
Reviewed Jun. 25, 2010

"forgot to add - i doubled the liquid mixture and used a 16 oz bag of regular coleslaw not angel hair"

MY REVIEW
muffnette User ID: 1370261 121653
Reviewed Jun. 25, 2010

"absolutely LOVE this recipe! my new favorite way to have coleslaw - creamy tends to be too heavy - we are all vinegar lovers so this was PERFECT! and the jalapeno - what a nice kick! i make this weekly now! my kids love it too!"

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