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.
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.
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:
Marinated Cabbage and Sweet Pepper Slaw
- 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
- 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.
Recipe adapted from Paula Deen Magazine
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