Tri Color Pepper Slaw Recipes

Steps:

• Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Steps:

• Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
• In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.

Steps:

• Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
• Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Steps:

• In a large bowl, gently toss the green bell peppers, yellow bell peppers, tomatoes, balsamic vinaigrette, and feta cheese. Allow to sit 5 minutes before serving.

Steps:

• BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
• Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
• In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
• Fry for approximately 5-6 minutes until softened and translucent.
• Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
• Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
• Discard the skins and slice the peppers into thin strips.
• Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
• Add the crushed garlic and pour on the remaining olive oil.
• Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
• Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
• Finally, garnish the pepper salad with fresh chopped Italian parsley.
• Serve at room temperature and with crusty bread.
• Servings are estimated as a salad.

Steps:

• In a large bowl, whisk togethervinegar, mustard, and oil; seasonwith salt and pepper. Add bellpeppers, celery, and thyme; tossto combine. Season to tastewith salt and pepper and serve.