Carrot And Bell Pepper Slaw Recipes

GRANDMA'S PEPPER SLAW

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

BELL PEPPER SLAW

Steps:

• Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
• Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

GRILLED STEAK TACOS WITH CARROT PEPPER SLAW

Steps:

• Preheat a grill or grill pan to medium high. Mix the yogurt, garlic and cilantro in a small bowl; set aside.
• Toss the onion rings with the olive oil and a pinch of salt. Sprinkle the steak with 1/2 teaspoon salt. Lightly brush the grill with olive oil and grill the onion and steak, turning once, until the onion is charred and the steak is cooked to medium rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes.
• Make the slaw: Put the carrots and bell pepper in a medium bowl and toss with the jalapeno, lime juice and 1/4 teaspoon salt.
• Wrap the tortillas in a damp paper towel, then in plastic wrap; microwave until warm, 1 minute. Thinly slice the steak against the grain. Divide the steak and onion among the tortillas; top with the slaw, yogurt sauce and more cilantro. Serve with lime wedges.

CALIFORNIA COLESLAW

Steps:

• In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS

Steps:

• 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
• 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
• 3. Add oil & butter to a large skillet, and turn on medium high heat.
• 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
• 5. Remove from heat, & serve while still hot.

APPLE,CABBAGE AND CARROT SLAW

Steps:

• Combine cabbages,apples,carrots,bell peppers and red onion in large bowl.
• Blend mayonnaise,1/4 Celsius walnuts,creme fraiche,dill,mustard, honey,vinegar and pepper in processor until smooth; toss with cabbage mixture.
• Cover and refrigerate at least 2 and up to 8 hours.
• Just before serving, sprinkle slaw with remaining walnuts and garnish with green onions.

BELL PEPPER COLE SLAW ( NO MAYONNAISE )

Steps:

• Combine the green cabbage, red cabbage, carrot and green pepper in a large bowl.
• Combine sugar, vinegar and water; whisk.
• Salt and pepper the slaw.
• Pour wet ingredients over the slaw.
• Toss well to coat.
• Cover and chill at least 1 hour.

PICKLED CABBAGE SLAW

Steps:

• In a bowl put in the cabbage and cover with salt.
• Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
• Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
• After salting rinse the cabbage twice to remove as much salt as possible.
• In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
• In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
• Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
• Ladle the veggies into jars.
• On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
• After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
• Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

SAUTEED CARROTS AND RED BELL PEPPERS

Steps:

• In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

CARROT AND BELL PEPPER SLAW

Steps:

• In a bowl whisk together the yogurt, the mayonnaise, the mustard, and the lemon juice, add the carrot, the bell pepper, and the scallion, and toss the slaw until it is combined well. Season with slaw with salt and pepper.