Pepper Salad

This refreshing Pepper Salad combines crisp shredded cabbage, finely chopped carrots, and colorful green, red, or yellow peppers for a vibrant crunch. The vegetables are tossed with a light mayonnaise-based dressing and a touch of water to create a creamy yet balanced coating that highlights the natural sweetness of the carrots and the fresh snap of the peppers. It is a versatile side dish that pairs beautifully with grilled meats, sandwiches, or hot dogs. Perfect for summer picnics, family barbecues, or as a healthy addition to a weekday lunch. The flavors meld together nicely, making it a crowd-pleaser that is both simple to prepare and satisfyingly fresh.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 57.5

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

Description

This refreshing Pepper Salad combines crisp shredded cabbage, finely chopped carrots, and colorful green, red, or yellow peppers for a vibrant crunch. The vegetables are tossed with a light mayonnaise-based dressing and a touch of water to create a creamy yet balanced coating that highlights the natural sweetness of the carrots and the fresh snap of the peppers. It is a versatile side dish that pairs beautifully with grilled meats, sandwiches, or hot dogs. Perfect for summer picnics, family barbecues, or as a healthy addition to a weekday lunch. The flavors meld together nicely, making it a crowd-pleaser that is both simple to prepare and satisfyingly fresh.

Ingredients

1/2 Head Cabbage;
1 Carrot; chopped fine
1/4 cup Green pepper; (red/yellow)
2 cup Water;
1 tablespoon Mayonnaise-type dressing;

Directions

1
Remove the core from the cabbage head and thinly shred the cabbage leaves.
2
Peel the carrot and chop it finely, then dice the green, red, or yellow peppers into small pieces.
3
Place the shredded cabbage, chopped carrots, and diced peppers into a large mixing bowl.
4
In a small separate bowl, whisk together the mayonnaise-type dressing and water until smooth.
5
Pour the dressing over the vegetables and toss gently until evenly coated.
6
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.5kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.4g2%
Cholesterol 0.5mg1%
Sodium 46.4mg2%
Total Carbohydrate 7.6g3%
Dietary Fiber 2.9g12%
Sugars 3.9g
Protein 1.4g3%

* 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, ensure the mayonnaise-type dressing is plant-based.

You can adjust the amount of water in the dressing to achieve your desired consistency.

For extra crunch, consider adding sliced radishes or cucumbers.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Chilling the salad before serving allows the flavors to meld together nicely.

Keywords: pepper salad, cabbage salad, carrot, bell pepper, creamy dressing, side dish, picnic food, vegetarian, vegan option, crunchy, fresh vegetables, easy recipe, summer salad, barbecue side, healthy snack, low calorie, quick prep, colorful, mayonnaise dressing, fresh crunch

Read it online: https://www.chefs-mate.com/recipe/pepper-salad-2/