Tangy Tex Mex Bell Pepper Slaw Recipes

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TANGY TEX-MEX BELL PEPPER SLAW



Tangy Tex-Mex Bell Pepper Slaw image

Provided by Georgia

Number Of Ingredients 15

2 Tablespoons white vinegar
2 Tablespoons extra virgin olive oil
1 1/2 tablespoons sugar
Juice from 1 fresh lime
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cups thinly sliced white cabbage
1 1/2 cups thinly sliced red cabbage
1/2 cup shredded carrot
1 medium jalapeño pepper, deseeded and minced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

  • In a large bowl, whisk together all ingredients for the dressing. Add slaw ingredients to the bowl and toss to coat. Cover with plastic wrap and chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

SPICY SOUTHWESTERN SLAW



Spicy Southwestern Slaw image

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  • In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

BELL PEPPER SLAW



Bell Pepper Slaw image

Provided by Food Network Kitchen

Time 15m

Yield 6-8 servings

Number Of Ingredients 12

3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped
3 tablespoons whole-grain dijon mustard
1/2 cup mayonnaise

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.

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