1 - 10 of 1,950 for pepper slaw
Mix vegetables, salt, pepper, sugar and celery seed. Combine vinegar, mustard and salad dressing. Mix together.
Cabbage - Toss cabbage, celery and pepper together. Cover with ... (pressing out all water). Cover mixed slaw and refrigerate until ready to serve. (12 servings)
Slice (thin) cabbage, onion, and green pepper. Mix together ... and put in refrigerator. For best taste, make 24 hours before needed. Will keep for weeks.
Coarsely chop cabbage, bell peppers and scallions. In ... Add vegetables, basil and salt and pepper to taste; toss well. Chill slaw, covered, 20 minutes.
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.
Mix mustard, vinegar, ... Toss with cabbage, pepper and drained pineapple tidbits. Chill, top with green pepper rings for decoration. Makes 4 to 6 servings.
Mix together sugar, vinegar, pepper, salt, and celery seed. Pour over vegetables and mix well.
Quarter and seed peppers; cut into ... vigorously to combine. Pour over pepper mixture. Cover tightly and refrigerate at least 1 hour. Toss before serving.
Mix together sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well. It's better if refrigerated overnight before serving.
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