Looking for a fresh, crunchy side dish that comes together fast? This Easy Pepper Slaw is just the thing. With a sweet and tangy vinegar-based dressing, crisp cabbage, and colorful bell peppers, it’s a light and vibrant alternative to traditional coleslaw. Bonus—it’s low in calories, big on flavor, and keeps in the fridge for up to two weeks!
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Why This Slaw Is a Favorite
This isn’t your creamy coleslaw. What makes this pepper slaw special is the combo of sweet bell peppers, crisp cabbage, and a simple sweet-and-sour dressing—no mayo or olive oil here. A sprinkle of celery seed brings in just the right earthy touch, and the colorful peppers make every bite as pretty as it is tasty.
You can serve it as a refreshing side dish with pulled pork sandwiches, hot dogs, or juicy burgers. It also works perfectly as a topping for fish tacos or a crunchy layer in wraps and sandwiches.
Planning a summer picnic or potluck? This slaw travels well and only gets better the longer it sits.
Ingredients for Easy Pepper Slaw
Here’s what you’ll need to get started:
- Green cabbage (add a little red cabbage for a pop of color)
- Bell peppers – Use a mix of yellow, orange, red, green—or even banana peppers!
- Carrots
- Optional: Red onion for extra zing
For the Dressing:
- White Wine Vinegar– You can sub in white vinegar or apple cider vinegar
- Sugar
- Celery seed (or celery salt)
- Salt and black pepper, to taste
How to Make Pepper Slaw
Step 1: Prep Your Veggies
You can use a box grater, chop the cabbage and carrot by hand or use a food processor if you like a finer texture.
Step 2: Make the Dressing
In a small bowl, whisk together vinegar, sugar,celery seed, salt, and black pepper. Stir until the sugar dissolves. Or place all ingredients in a mason jar and give it a good shake!
Step 3: Combine and Chill
In a large bowl, toss the cabbage, peppers, and carrots with the dressing. Cover and refrigerate for at least one hour before serving. The flavor only gets better the longer it sits—making this a great make-ahead recipe!
Tips and Variations
- Want extra crunch? Toss in some sunflower seeds or shredded radish.
- Looking for more tang? Add a splash of pickle juice.
- No celery seed? Celery salt works in a pinch, just adjust the salt in the rest of the recipe.
- For more heat, try adding a finely diced jalapeño.
How to Store Leftovers
This slaw holds up beautifully in the fridge. Store it in an airtight container for up to 2 weeks. The vinegar acts as a natural preservative and the veggies stay crunchy.
What to Serve with Pepper Slaw
This versatile slaw pairs well with so many dishes. Try it with:
- Extra Creamy Cream Slaw (for a side-by-side slaw bar!)
- Stuffed Peppers
- Red Skin Potato Salad
- Cucumber Onion Dip
- Easy Vegetable Pasta Salad
- Grilled Haddock Foil Packs
Final Thoughts
If you’re craving a bright, zesty side dish that’s easy to prep and totally crowd-pleasing, you’re going to love this Easy Pepper Slaw. Make a batch today and enjoy it all week long—it’s the crunchy, colorful upgrade your meals have been waiting for.
Let me know in the comments how you serve yours!
Apparel for the foodies & grillers
Easy Pepper Slaw
Ingredients
- 4 cups cabbage
- 1 medium bell pepper green, red or yellow
- 1 medium carrot
- 1/2 cup white wine vinegar or white vinegar or apple cider vinegar
- 1/2 cup white sugar
- 1 tsp celery seed
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a small bowl, whisk together the vinegar, white sugar, celery seed, salt, and black pepper until the sugar is mostly dissolved.
- Cut the cabbage in half and remove the core. Finely chop or shred the cabbage, bell pepper, and carrot using a food processor, knife, or box grater.
- Transfer the vegetables to a large mixing bowl. Pour the dressing over the top.
- Toss well to coat evenly. Cover the bowl and refrigerate for at least 1 hour before serving. The flavor improves the longer it chills.
Notes
- This slaw keeps well for up to 2 weeks in the fridge.
- Add sliced red onion or banana peppers for an extra flavor boost.
- Perfect topping for pulled pork, burgers, fish tacos, or as a sandwich filling.