Bell Pepper Coleslaw
A bright, tangy, no-mayo coleslaw that gets better the longer it sits. Thinly sliced assorted baby bell peppers and shredded cabbage tossed in a simple herb vinaigrette — make it the night before and shake it up right before serving. The jar method makes it the easiest slaw you'll ever put together.
- Slaw
- 8 oz baby bell peppers, assorted colors, thinly sliced
- 3 cups shredded cabbage (or one 10 oz bag pre-made slaw mix)
- Herb Vinaigrette
- ⅓ cup olive oil
- ⅓ cup white wine vinegar
- 1 tsp Splenda or sweetener of choice
- 2 tsp dried basil
- 2 tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
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1
Prep the peppers
Slice the baby bell peppers in half lengthwise and remove the seeds and membranes. Using a sharp knife or the slicing blade of a food processor, cut into very thin strips. The thinner the slices, the better the slaw texture and the faster the dressing penetrates.
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2
Combine the slaw
Add the sliced peppers and shredded cabbage to a large jar with a tight-fitting lid or a large bowl with a lid. A jar works especially well here — it makes dressing and storing a one-container job with zero extra dishes. Time saver tip: a pre-packaged slaw mix works just as well as shredding your own cabbage and saves real prep time.
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3
Make the vinaigrette
In a small bowl, whisk together the olive oil, white wine vinegar, Splenda, basil, oregano, garlic powder, salt, and pepper until well combined. Taste and adjust — add a touch more vinegar for extra tang or a pinch more Splenda to balance.
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4
Dress, shake & chill
Pour the vinaigrette over the pepper and cabbage mixture. Seal the jar and shake vigorously to coat everything evenly — or toss thoroughly if using a bowl. Refrigerate for at least 2 hours before serving, and ideally 8–10 hours overnight. The longer it sits, the more the flavors meld and the vegetables soften slightly into the dressing.
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5
Shake & serve
Give the jar one more shake or the bowl a final toss right before serving to redistribute the dressing. Serve cold as a side dish alongside grilled meats, lettuce wrap tacos, or any recipe that calls for something bright and crunchy on the side.
- Make it the night before: This slaw genuinely peaks after 8–10 hours in the fridge — the vinaigrette softens the vegetables just enough and the herbs infuse the whole thing. It's one of those rare recipes that rewards patience.
- Pre-packaged slaw mix: A 10 oz bag of pre-shredded coleslaw mix (usually cabbage, carrots, and broccoli) drops the prep time significantly and works just as well — a completely legitimate shortcut.
- The jar method: Making and storing the slaw in the same jar means one less bowl to wash. Seal, shake, refrigerate, shake again before serving. Simple and smart.
- Great pairings: This slaw is a natural alongside our Chicken Taco Lettuce Wraps, Blackened Tilapia, or Grilled Bruschetta Chicken — the bright, tangy vinaigrette complements bold flavors beautifully.
- Keeps well: This slaw holds up in the fridge for up to 3 days — the vegetables continue to soften slightly over time, which some people actually prefer for a more tender slaw texture.