Bell Pepper Slaw
By America's Test KitchenPublished on August 22, 2013
Yield
Serves 4 to 6
Ingredients
Before You Begin
Although a mix of red, orange, and yellow peppers will provide the prettiest appearance, this slaw can be made with just one type of bell pepper. For a spicier slaw, do not remove the inner flesh and seeds from the jalapeño. Very thin strips of bell pepper are essential for this recipe, so make sure your knife is plenty sharp. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.
Instructions
- Whisk lime juice, zest, oil, garlic, jalapeño, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Add peppers and cilantro and toss well to combine. Adjust seasonings with salt and pepper. Serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Thinly sliced bell peppers make a better slaw because they absorb dressing more readily than thicker pieces. We used a sharp chef’s knife to slice the bell peppers into 1/4-inch-thick strips.
Before You Begin
Although a mix of red, orange, and yellow peppers will provide the prettiest appearance, this slaw can be made with just one type of bell pepper. For a spicier slaw, do not remove the inner flesh and seeds from the jalapeño. Very thin strips of bell pepper are essential for this recipe, so make sure your knife is plenty sharp. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.
Instructions
- Whisk lime juice, zest, oil, garlic, jalapeño, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Add peppers and cilantro and toss well to combine. Adjust seasonings with salt and pepper. Serve.
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