Green Pepper Coleslaw

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The combination of oil and vinegar dressing and mayonnaise gives coleslaw salad a pleasant bite. Soured cream or yogurt can be used instead of mayonnaise and the cabbage can be tossed with grated carrot or apple, chopped celery, chunks of orange flesh, fresh dates or nuts. In this case sweet green peppers and raisins provide a variation. Serve with cold ham, chicken or pork.


  • ½ white cabbage
  • 2 small green peppers
  • 2 tablespoons raisins
  • 3 rounded tablespoons mayonnaise
  • 4 tablespoons single cream
  • 1 tablespoon finely chopped chives and parsley


    Remove any outer damaged leaves and cut the cabbage in half. Remove the centre core and shred the cabbage finely across the leaves. Halve, deseed and finely shred the peppers. Mix the cabbage, peppers and raisins together in a bowl, and prepare the dressing.

    Place the salt, pepper, sugar and paprika in a small basin. Add the vinegar, stir to dissolve the seasonings and then stir in the oil. Pour over the shredded cabbage and peppers, mix well and put to chill for 30 minutes.

    Thin down the mayonnaise with the cream and pour over the salad, toss ingredients to mix and spoon into a salad bowl. Sprinkle lavishly with chives and parsley and serve.