Name: Six Pepper Slaw
Yield: 6 portions
Ingredients: ¼ teaspoon Tabasco sauce; Freshly ground black pepper, to taste; 1 teaspoon salt; 2 teaspoons sugar; 2 tablespoons peanut oil; ¼ cup vegetable oil; 1 purple bell pepper; 2 tablespoons tarragon vinegar; 1 fresh jalapeño pepper, cored, seeded, and minced; 1 red onion; 1 yellow bell pepper; 1 tablespoon Dijon mustard; 2 teaspoons grated lime zest; 1 tablespoon caraway seeds, toasted and crushed; 1 green bell pepper; 1 orange bell pepper; 1 red bell pepper

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Fresh orange, yellow, red, green, and purple peppers sparkled with a toasted caraway and jalapeño pepper dressing. It’s vivid in both look and taste—yummy

Ingredients

1 red bell pepper
1 orange bell pepper
1 green bell pepper
1<

Side dish
Raw
Spicy
Vegan
Gluten-free

Method

Core, seed, and slice all the peppers into long julienne strips. Cut the red onion lengthwise into thin strips. Toss the pepper strips and onion together in a medium-size bowl. Set aside.
Make the dressing: In a medium-size bowl, stir together the jalapeño pepper, vinegar, mustard, sugar, salt, Tabasco, and black pepper. Slowly add both oils, whisking until the

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Ingredients

Method

Part of