Tangy Tex-Mex Bell Pepper Slaw
Bright, fresh, and bursting with flavor, this Tangy Tex-Mex Bell Pepper Slaw is the perfect side dish for your summer gatherings. With a colorful mix of crisp bell peppers and crunchy cabbage, all tossed in a zesty lime dressing, this slaw will elevate any meal. Easy to prepare and endlessly customizable, it’s not only a feast for the eyes but also a delight for your taste buds. Bring this vibrant slaw to your next potluck or BBQ and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 54 minute
- Yield: Serves about 6 portions 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Tex-Mex
Ingredients
- 1 cup red bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1 cup green bell pepper, thinly sliced
- 2 cups green cabbage, finely shredded
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave nectar (adjust to taste)
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Wash and prepare all the vegetables: slice the bell peppers into thin strips, finely shred the cabbage, and cut the red onion into delicate rings.
- In a small bowl, whisk together lime juice, olive oil, honey or agave nectar, chili powder, salt, and pepper until well combined.
- In a large mixing bowl, combine the prepared vegetables with chopped cilantro. Pour in the dressing and toss gently until everything is evenly coated.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Toss again before serving and enjoy this refreshing slaw chilled.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your slaw by adding corn or black beans for added texture. For an extra kick of spice, include diced jalapeños or hot sauce in the dressing. Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until serving for optimal crunch.