Sweet and Spicy Pepper and Brussel Sprout Slaw

A great way to use the peppers you have on hand! Whether bell peppers or really hot peppers, this creamy sauce ties them all together!

Playing with textures. Many coleslaws will use a cabbage instead of salad lettuce, as it is structurally stronger and lasts longer for making ahead with dressings. When the idea for this dish struck, I did not have cabbage, but brussel sprouts-basically the same, so I gave this a whirl! Thinly sliced, these were perfect! I’d suggest adding these as the first vegetable ingredient and giving a good toss while you continue to cut your other veggies. The extra time is just enough for the leaves to absorb the dressing and soften slightly.

Design your heat! I love versatility, and peppers give a rainbow of options in the fall! Depending on your main course, you could alter this dish in so many ways. For a fun Mexican dish, try spicy peppers and fresh cilantro, or for an Indian vibe, add a dash of curry and bell peppers and basil. So many ways to jump from the same concept, but here, I was trying to embrace a sweet bite, met with just a little heat from its spicy companion. A great stand-alone option!

Are your gardens overflowing with peppers?! So many varieties are interchangeable-try out some of these creations!

Barramundi with Sautéed Hot Peppers, Tomatoes, and Fresh Guacamole

Baked Salmon with Hot Pepper Avocado Sauce

Three Pepper Beanless Chili

Strawberry and Serrano Pepper Chutney

Jalapeno Peach Salsa with Chipotle Shrimp

Stuffed Hungarian Hot Peppers

Blueberry Jalapeno Relish over Brie

Jalapeno Cherry Apple Salsa

Zucchini Taco Boats with Serrano Pepper Queso Sauce

Roasted Chicken Thighs with Creamy Serrano Pepper Sauce

Diablo Shrimp over Roasted Vegetables

Bacon Wrapped Jalapeno Popper Stuffed Chicken Breast

Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Sweet and Spicy Pepper and Brussel Sprout Slaw

Hannah

A great way to use the peppers you have on hand! Whether bell peppers or really hot peppers, this creamy sauce ties them all together!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Salad, Side Dish

Cuisine American, French, Mediterranean

Servings 2

Equipment

• Kitchen knife
• Mixing bowl

Ingredients

  

• 2 tsp Apple Cider Vinegar
• 1 tsp Sweetener I use Monk Fruit
• 2 tbsp Mayonnaise
• 1 tsp Dijon
• 1/4 tsp Coarse Black Pepper
• Salt
• 1 cup Shredded Brussel Sprouts
• 1 cup Sliced Peppers I used 3 tri-colored sweet peppers
• 1/2 medium Hot Pepper Adjust to your spice preference
• 1/2 cup Sliced Celery
• 1/4 cup Pepitas

Instructions

 

• In mixing bowl, combine sauce ingredients (mayo, vinegar, sweetener, dijon, salt and pepepr). Stir well. Adjust to taste.
• Add shredded brussel sprouts and toss to coat, allowing these a bit more time to soften.
• Slice peppers in bite sized circles or slices and add.
• Slice celery in diagonal slices, and add along with chopped hot peppers.
• Stir everything together and chill until ready to serve.
• Toss in pepitas before serving and mix. Top with a few extra for garnish. Enjoy!

Keyword Bell Peppers, Brussel Sprouts, Hot Peppers, Keto, Low-carb, Sweet Peppers, vegetarian