Sweet & Tangy Bell Pepper Slaw

This sweet and tangy bell pepper slaw is easy to make and packed with flavor from bell peppers, shredded cabbage and a light red wine vinaigrette. It’s perfect for summer cookouts and an easy no-cook side dish for lunch or dinner.

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Bell pepper slaw in a white bowl with a serving spoon.

Why you’ll love this

As soon as the warmer months start approaching I immediately start getting cravings for cold, crunchy salads and slaws. This recipe certainly meets that requirement! Plus, it’s a great minimal prep time side dish for quick weeknight dinners or the next time you need a cookout side dish.  

You’ll love this pepper slaw recipe because there is zero stove or oven required! Just chop, dress, and enjoy!

All you need is some coleslaw mix (shredded green cabbage and carrots), assorted sweet peppers like red bell pepper, some red onion and a super easy vinaigrette.

One of the best things about it is that it’s also super versatile and you can swap in whatever veggies you have on hand. I love this one for using up extra veggies I get from the farmers market all season long!

This sweet pepper slaw is a great easy side dish for burgers (or on top of the burger), fish tacos, or even on a BBQ pork sandwich. It’s such a delicious way to squeeze in lots of veggies and nutrition.

You’re going to be making this one all summer long, so let’s get into what you need!

Ingredients for bell pepper slaw on a wooden board with labels.

Ingredients

  • Bell peppers: Of course you need some sweet bell peppers for this pepper slaw. I like using red pepper, yellow pepper and orange pepper because they’re the sweetest. You can use green pepper too but just keep in mind that it won’t be as sweet.
  • Coleslaw mix or shredded cabbage: I’m a huge fan of the bagged cabbage slaw mixes because they’re quick, convenient and affordable. The coleslaw mixture is usually a mix of green cabbage and shredded carrots. You can also use shredded red cabbage, or shred your own!
  • Red onion: I like using a little bit of red onion for some bite to the slaw, but you can omit if you’re not a fan! You can also use sweet onion in its place.
  • Easy red wine vinaigrette: This vinaigrette is SO easy to whip together, promise!
    • Red wine vinegar
    • Olive oil
    • Honey or maple syrup
    • Dijon mustard
    • Spices: Salt, black pepper and Italian seasoning

Step-by-step instructions  

  1. Using a sharp knife or mandolin slicer (watch your fingers!), slice bell peppers and red onion very thinly. It doesn’t need to be perfect, but try to make the slices as uniform as possible with the shredded cabbage. You can also use a food processor with a slicer attachment.
Sliced bell peppers and red onion in a bowl.
  1. In a small bowl, whisk together red wine vinegar, olive oil, honey, dijon mustard, salt, black pepper and Italian seasoning.
Red wine vinaigrette being poured on top of pepper slaw.
  1. In a large bowl, combine bell peppers, coleslaw mix and red onion.
Bell pepper slaw being mixed with two serving spoons.
  1. Pour the vinaigrette on top of the pepper and cabbage mixture and toss gently until thoroughly combined. Add additional salt and pepper to taste. 
A close up shot of bell pepper slaw in a white bowl with a serving spoon.

Recipe FAQ

How to store

Store this bell pepper slaw in an airtight container in the refrigerator. This slaw will keep in the refrigerator for about 4 days.  

Prep a large batch to enjoy during the week with your protein of choice. The peppers will start to soften a bit but still maintain their crunch and become “marinated” after just a couple hours.

I’m out of red wine vinegar! What else can I use? 

You could easily substitute white wine vinegar or apple cider vinegar for the red wine vinegar in this slaw recipe. The flavor will be similar, just not exactly the same.    

Can I use a store-bought dressing?

Definitely! This pepper slaw would go great with any of your favorite store-bought vinaigrettes.

Variations

  • Like hot & spicy? Add sliced jalapeño or hot sauce for some fresh heat to your pepper slaw.
  • Use white wine, balsamic or apple cider vinegar for a bit different flavors here. 
  • Use broccoli slaw instead of coleslaw mix for a different texture!
  • Add extra veggies like chopped broccoli, halved cherry tomatoes, sugar snap peas, or shredded carrots.
  • Add mango or fresh pineapple for a fruity twist!
  • Add lemon juice or lime juice to the dressing for a citrusy version.
  • Add banana pepper or pickles for a tangy addition.
  • For a high protein slaw, add cubed or shredded chicken!

What to serve with this pepper slaw

You can serve this pepper slaw as a side with any of your favorite dishes, but here are some of my suggestions! Don’t forget, you can also top your favorite burgers, sandwiches or tacos with this too!

More healthy recipes you’ll love

A close up shot of bell pepper slaw in a white bowl with a serving spoon.

Sweet & Tangy Bell Pepper Slaw

Fresh and tangy pepper slaw made with bell peppers, shredded cabbage and an easy red wine vinaigrette.
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Prep Time: 10 minutes
Servings: 6

Ingredients

  • 3 bell peppers sliced thin, red orange and yellow
  • 14 oz coleslaw mix or 2 cups of shredded cabbage
  • 1/2 small red onion sliced thin

Easy red wine vinaigrette

  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1.5 tbsp honey or maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp salt more to taste
  • 1/4 tsp black pepper more to taste
  • 1/4 tsp Italian seasoning more to taste

Instructions

  • Using a sharp knife or mandolin slicer, slice bell peppers and red onion very thinly.
  • In a small bowl, whisk together red wine vinegar, olive oil, honey, dijon mustard, salt, black pepper and Italian seasoning.
  • In a large bowl, combine bell peppers, coleslaw mix and red onion.
  • Pour the vinaigrette on top of the veggie slaw and toss gently until thoroughly combined.

Nutrition

Calories: 135kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 122mg | Potassium: 263mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1930IU | Vitamin C: 101mg | Calcium: 36mg | Iron: 1mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?