1 - 10 of 1,950 for pepper slaw
Combine vegetables, salt, pepper, sugar and celery seed. Combine vinegar, mustard and salad dressing. Add to vegetables and mix thoroughly. Serves 6.
Mix mustard, vinegar, ... Toss with cabbage, pepper and drained pineapple tidbits. Chill, top with green pepper rings for decoration. Makes 4 to 6 servings.
Core, seed, and slice all peppers into julienne strips. ... and lime zest and toss until blended. Cover and refrigerate at least 3 hours before serving.
Grate cabbage and peppers into large bowl. ... and stir until sugar has dissolved. Pour liquid over cabbage and mix thoroughly. Chill until ready to serve.
Stem and seed peppers. Chop peppers, ... minutes. Ladle into hot sterilized jars. Seal at once and process 5 minutes in boiling water bath. Makes 14 pints.
Roast the whole red pepper directly over a ... and pepper to taste. Cover and refrigerate until ready to use. (The recipe can be made up to 1 day ahead.)
Mix together sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well. It's better if refrigerated overnight before serving.
Grate cabbage and carrots; chop green pepper. (Put all ... oil, celery seed, garlic salt and onion salt. Pour over cabbage mixture and marinate overnight.
Combine peppers and green onions ... pepper flakes, salt and pepper to taste and pour over peppers and onions. Set aside 30 minutes for flavors to blend.
Mix together sugar, vinegar, pepper, salt, and celery seed. Pour over vegetables and mix well.
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