Pepper Recipe

This vibrant slaw combines the crisp texture of shredded green cabbage with sweet, julienned red and yellow bell peppers. The dressing is a rich blend of high-quality mayonnaise, earthy dill seeds, and fresh dill, balanced by a subtle heat from chipotle powder. It offers a refreshing crunch that cuts through richer dishes, making it an excellent side for grilled meats or a standalone appetizer. The flavors meld beautifully as it chills, so it is perfect for meal prep or serving at potlucks. It is a simple, no-cook dish that delivers maximum flavor with minimal effort, bringing a touch of international zest to your table.

Cooking Method: Grilling

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 1

Calories: 296.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant slaw combines the crisp texture of shredded green cabbage with sweet, julienned red and yellow bell peppers. The dressing is a rich blend of high-quality mayonnaise, earthy dill seeds, and fresh dill, balanced by a subtle heat from chipotle powder. It offers a refreshing crunch that cuts through richer dishes, making it an excellent side for grilled meats or a standalone appetizer. The flavors meld beautifully as it chills, so it is perfect for meal prep or serving at potlucks. It is a simple, no-cook dish that delivers maximum flavor with minimal effort, bringing a touch of international zest to your table.

Ingredients

1/2 small Head green cabbage -- shredded
1 each Red bell pepper -- julienne
1 each Yellow bell pepper -- julienne
2 tablespoons Fresh dill
1 tablespoon Dill seed
1/2 tablespoon Chipotle powder
1/2 cup Mayonnaise -- (good quality)
Salt and freshly ground pepper

Directions

1
Shred the green cabbage thinly and julienne the red and yellow bell peppers if not already prepared.
2
In a small bowl, whisk together the mayonnaise, dill seeds, chipotle powder, and chopped fresh dill until smooth.
3
Place the shredded cabbage and julienned peppers in a large mixing bowl.
4
Pour the dressing over the vegetables and toss gently until evenly coated.
5
Taste and adjust seasoning with salt and freshly ground pepper as needed.
6
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 296.9kcal

% Daily Value *
Total Fat 23.6g37%
Saturated Fat 3.5g18%
Cholesterol 4.2mg2%
Sodium 136.6mg6%
Total Carbohydrate 23.0g8%
Dietary Fiber 8.0g32%
Sugars 5.1g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the mayonnaise with a high-quality vegan mayo.

This slaw improves as it sits, so it can be made up to 24 hours in advance. Store in an airtight container in the refrigerator.

If you prefer more heat, increase the chipotle powder or add a dash of hot sauce.

Ensure the cabbage is dried thoroughly after washing to prevent the dressing from becoming watery.

Keywords: slaw, cabbage, bell pepper, dill, chipotle, mayonnaise, appetizer, side dish, vegetable, no cook, chill, creamy, spicy, fresh, potluck, grilling side, vegan friendly, easy, crunchy, smoky

Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-18/