Sweet Red Pepper Coleslaw

I had some left over roasted peppers that have been staring me down every time I opened my fridge but guiltily, I closed the door. I didn’t know what to do with them and I didn’t want them to know it. Then, it hit me: when in doubt, make a sauce! If I blend the peppers, they will disappear and leave behind a nice flavor and beautiful color. I think they were happy to leave that cold fridge! Personify much? Moving on…
As you can probably tell, I like my coleslaw. There are so many variations, it literally makes me go crazy. I just think there are few things better than a hot/cold combination. Chicken, hot off the skillet, paired with a cooling, creamy slaw, like I did here. Or tangy, smokey slow-cooked barbecue topped with a sweet, crunchy coleslaw.
After making my Summer Peach Barbecue Sauce and realizing the intense smokey, slightly spicy flavor needed a sweet contrast, I turned to this guy.

Let’s check out our ingredient line up! I did my usual greek yogurt/mayo combo, which makes for a thinner dressing. If you want a thicker dressing, add more mayo than yogurt. Or go nuts and add all mayo and no yogurt. You know yourself. Do what you like! And whatever you do, don’t regret using mayo. Ever.

From Top Left to Right:Shredded green cabbage, red onion, honey, lemon, garlic, mayonnaise, greek yogurt, roasted red peppers, and white wine vinegar. And no, that’s not make believe vinegar, it’s really there!

Here comes the most exhausting part: throw everything, except for the cabbage and red onion, into the blender and… wait for it…blend! I also chose to throw some lime basil in there last minute. Look at those adorable little leaves! You could also do regular basil if you feel so inclined. Don’t forget to season! Blend first then taste to see how much you need to add.

Put your cabbage and red onion in a mixing bowl. Drizzle with the dressing. Look at that light pink color! Purdy!

Toss everything together! This is a yummy side dish to any cook out or BBQ and you don’t feel carb guilty eating it. If you make the dressing with all mayo, it can make a great sandwich spread if you have any left over! Happy slaw making!


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Sweet Red Pepper Coleslaw

Prep Time 15 minutes

Servings


Ingredients

Prep Time 15 minutes

Servings


Ingredients


Instructions
  1. Place the yogurt, mayo, garlic, red peppers, vinegar, honey, lemon, and basil leaved into the blender. Pulse and taste for seasoning. I added about 1/2 tsp of salt and pepper.

  2. Put the cabbage and red onion in a mixing bowl and add dressing. Start with a little and see how much you really need. I had about 1/4 cup left over. Season with salt and pepper.


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