Three Pepper Coleslaw
Skip the mayo and try a fresh and crunchy Three Pepper Coleslaw marinated in a zesty vinaigrette. Made with red and green bell peppers and a jalaepeño for a touch of heat, this light and colorful side dish complements any summer meal.
Makes: 8 servings
Prep Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 14 ounces (1 package) tri-color coleslaw mix
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 green onions, chopped (white and green parts)
- ½ cup canola oil
- ¼ cup white wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large serving bowl, combine the coleslaw mix, bell peppers, jalapeño and green onions.
- In a large measuring cup, whisk together the oil, vinegar, lime juice, sugar, salt and pepper.
- Pour dressing over the coleslaw mixture and toss to coat. Cover and refrigerate slaw at least 30 minutes before serving.
Nutrition Information
Serving size: 1 cup|Calories: 152|Sugar: 2g|Sodium: 158mg|Fat: 14g|Saturated fat: 1g|Carbohydrates: 7g|Fiber: 2g|
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