Three-Pepper Slaw

This is so simple and good. It's really versatile, and is an excellent side dish for southwestern, Carribean, or Mexican dishes. Very light and inexpensive. I've made it many times, and particularly like it with the chicken tamale casserole, jamaican-spiced chicken thighs, and poblano burgers from this site.

I made this for a pot luck and it was a big hit. It's very easy to prep. I subbed olive oil because I didn't have canola. Easy, light, crisp, fresh, delicious, and becoming a regular recipe in my house.

Technically this is a four-pepper slaw if you count the white pepper. Anyway, it's a great slaw with or without the sugar which I actually prefer without and it saves a few sugar calories. I also use olive oil and only 1/2 tsp. You can't tell the difference except that it drops the calories per serving by half or more. This is also great used in low-carb salmon wraps with a little tex-mex sauce... delish.

This was a good recipe, but just not my favorite. I did add a little more sugar to the dressing, and I think if I make it again I would dress the salad a while before serving, so the flavors could mingle better. I did appreciate the fresh, crisp aspect of this slaw and can see why others like it so well.

This is my favorite coleslaw recipe of all time, very light and refreshing. The only thing I add to the recipe is about 1/4 cup of cilantro.

This slaw recipe was so easy and delicious! I kept going back for more! I might add cilantro next time, but you certainly don't need it. I would definitely serve it to company.