Pioneer Woman Bell Pepper Cabbage Slaw

Pioneer Woman bell pepper cabbage slaw takes 20 minutes and a handful of green cabbage, carrot and orange bell pepper to make a creamy, crunchy side dish. It's an easy summer cookout side dish for Fourth of July, Father's Day, potluck or picnic season, and it's a no-cook, make-ahead recipe.

Shred the cabbage and carrot fine and slice the pepper thin, because every forkful then carries all three vegetables. Cut them chunky and the dressing slides off while the slaw eats like raw salad.

A spoonful of yellow mustard and a pinch of cayenne give the mayo dressing a tangy, slightly spicy kick that a plain creamy slaw never gets. Sweet orange bell pepper also adds color and a fresh snap that regular cabbage and carrot slaws leave out.

Pioneer Woman Bell Pepper Cabbage Slaw

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

256

kcal

Crisp shredded cabbage, carrot and bell pepper get coated in a creamy, tangy dressing with a little sweetness and a gentle cayenne kick. It stays crunchy and gets better as it sits, so it works as a make-ahead side.

Ingredients

• 1/2 c. mayonnaise
  

• 2 tbsp. distilled white vinegar
  

• 1 tbsp. sugar
  

• 1 tsp. yellow mustard
  

• 1/2 tsp. black pepper, plus more to taste
  

• 1/2 tsp. cayenne pepper
  

• 1/2 tsp. kosher salt, plus more to taste
  

• 1 carrot, shredded
  

• 1/2 head green cabbage, shredded
  

• 1/2 orange bell pepper, thinly sliced
  

Directions

• Make the dressing: Whisk 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 teaspoon mustard, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne and 1/2 teaspoon salt in a large bowl. Stir until the sugar dissolves and the dressing looks smooth.
• Add the vegetables: Add 1 shredded carrot, 1/2 head shredded green cabbage and 1/2 thinly sliced orange bell pepper to the bowl. Toss until every strand is coated in dressing.
• Season and serve: Taste the slaw, then add more salt and black pepper if it needs it. Serve it right away for the most crunch, or chill it for a few hours so the flavors meld.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bagged coleslaw mix instead of shredding my own?

Yes, a bag of coleslaw mix saves time and gives you cabbage and carrot already shredded. Add the sliced bell pepper yourself, and toss it a bit sooner since pre-cut cabbage softens faster.

How long does this slaw keep in the fridge?

Store it in an airtight container in the refrigerator, and it holds for about a day with good texture. After that the cabbage releases water and the dressing gets thin, so it's best eaten fresh.

How can I make this slaw less spicy?

Cut the cayenne in half or leave it out entirely, since it's the only source of heat. The slaw will still taste tangy and slightly sweet from the vinegar, mustard and sugar.

Can I swap the mayonnaise for something lighter?

Plain Greek yogurt works as a swap for part or all of the mayonnaise, and it adds a little extra tang. You may want a pinch more sugar to balance the sourness.

What's the most common mistake with cabbage slaw?

Dressing it too early is the big one, because salt pulls water out of the cabbage and leaves a soggy bowl. Toss it just before serving, or limit make-ahead time to a few hours.