Three-Pepper Slaw

"I tossed some cabbage and bell peppers with a lone jalapeño, and we really liked the combination. I love the crunchy texture, and, fortunately, the ingredients are available year-round." -Mickey Strang, McKinleyville, CA


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 39 %
Fat 1.3 g
Satfat 0.1 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 0.8 g
Carbohydrate 4.5 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 153 mg
Calcium 21 mg


1/2 cup thinly sliced red bell pepper strips
1/2 cup thinly sliced green bell pepper strips
1/4 cup finely chopped seeded jalapeño pepper
1/3 cup chopped green onions
1 (10-ounce) package angel hair coleslaw (about 6 cups)
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon white pepper


Place first 5 ingredients in a large bowl, tossing to combine.

Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat.

Mickey Strang,

Cooking Light

July 2005
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