Marinated Cabbage and Sweet Pepper Slaw is tangy and sweet with lots of crunch. It’s fairly mild in flavor and goes great with bbq pulled pork, burgers, or grilled chicken.
Mini Sweet Peppers
Whenever I go to the farmers market in the summer, I always see tons of these cute mini sweet peppers with their marvelous red, orange, and yellow colors. I want to buy them every time, but sometimes I have trouble thinking of ways to use them.
Not only do they taste amazing in this Marinated Slaw recipe, but they add vibrant colors to it as well. These mini peppers have such a bright fresh flavor with a pop of sweetness.
If you don’t have mini peppers, you could definitely use regular-sized red, orange, and yellow sweet bell peppers.
This recipe is similar to this Sweet Vinegar Coleslaw recipe, but with a much more subtle flavor. It’s great for when you’re craving coleslaw but don’t want the mayonnaise.
This Marinated Cabbage and Sweet Pepper Slaw has plenty of crunch. In addition to the cabbage and peppers there’s also celery and sweet Vidalia onion. The veggies all get tossed in a mixture of oil, sugar, and vinegar (equal parts of each), seasoned with a little salt, pepper, celery seed, and crushed red pepper flakes.
Make Ahead
You will want to make this at least 8 hours in advance so the flavors have time to meld and the cabbage picks up the flavors. The cabbage will get a little soft but still have plenty of crunch.
More Slaw Recipes
- Buttermilk Coleslaw
- Blue Cheese-Bacon Coleslaw
- Caesar Coleslaw
- Cranberry Pecan Coleslaw
- Mexican Coleslaw
- Sweet Vinegar Coleslaw
Marinated Cabbage and Sweet Pepper Slaw
Ingredients
- 6 cups thinly sliced green cabbage
- 8 mini sweet peppers,, sliced
- 1 celery rib,, thinly sliced
- 1/2 medium Vidalia onion,, thinly sliced
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seeds
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Combine cabbage, peppers, celery, and onions in a large bowl.
- In a small saucepan, bring sugar, vinegar, oil, salt, pepper, celery seeds, and red pepper flakes to a boil. Stir until sugar is melted and then pour over cabbage mixture.
- Stir well, cover with plastic wrap, and refrigerate for at least 8 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Paula Deen Magazine
Disclosure: This post contains affiliate links.
This is my new favorite slaw recipe. I did tinker a bit and used 2 yellow and 2 red miniatures. I did that for my wife’s preferences, but more peppers in the salad would be OK with me. I didn’t have celery but may add it next time. I used 2/3 the amount of oil and substituted avocado oil. I also went 50/50 on the pepper (white/black).
This is absolutely delicious and a refreshing addition to the holiday table. Some even combined it on top of their regular salad for rave reviews. I had no fresh sweet peppers but I chopped up one whole red pepper from a jar and one half of a fresh green pepper. Very Christmasy presentation. Also substituted unseasoned rice vinegar for white wine vinegar. Used Canola oil instead of vegetable oil. And the crushed red pepper flakes were a nice little zing without setting your mouth on fire. This quickly became a family favorite!
I doubled the recipe and it was wonderful. Great for summer cookouts.
Really good! Will use less red pepper flakes next time. But we ate all of it in a few days. Will definitely make again!
I buy this slaw at the deli, sure hope it is simular recipe, as I love it so much. Just the right amount of heat. I’ll give it a try, as I am sure it is Mrs. Gerry’s in the store deli.
Have made this salad a few times. I’ll keep making it as I get rave reviews. I think the pepper flakes raises the salad a few notches above the other pepper salads out there. I add more sweet peppers than what your recipes calls for as it keeps the cabbage from being the center of the salad and gives it a more balanced taste.
Thank you for posting this yummy recipe.
I have 2 questions about this recipe:
1. If I use a full head of cabbage, how many peppers etc. should I use to complete the slaw?
2. Is it possible to freeze this coleslaw for later?
It was the only salad at a recent church Pot Luck dinner. I loved the fresh, colorful vegetables, and the flavors. My store actually had the mini sweet peppers. It was easy to mix up and I took it in a large covered plastic bowl. I added some tiny slices of green onions to the mix, and a little extra Cracked red pepper flakes. I loved the salad, just did not like the oil. It was, to me, a little Heavy/oily, and stayed on my lips.
I used a good vegetable oil, and I measured everything, but the cabbage. I shredded only one large head which was a lot. Maybe, it was me? Next time, I think I will use my favorite Virgin Olive Oil.
I agree Joni. The oil was too much. Think next time I will only use 1/4 or 1/2 of the oil. I also used 1/2 apple cider vinegar and 1/2 white distilled vinegar.
I used 1 large head of cabbage, and half the peppers. It was a beautiful salad.
Freezable? I am not sure. There are several freezable slaw recipes.
I never froze cabbage before.
Frozen cabbage will not be crunchy, it will be limp. I only freeze cabbage to use for stuffed cabbage.
Totally pinning this for later when those peppers are cheap and wonderful!