Bell Pepper Cole Slaw

a bowl of shredded cabbage and bell peppers
Prep Time: 
20 minutes
Number of Servings: 


  • 6 bell peppers (red, orange, and/or yellow)
  • 4 scallions
  • 12 head green cabbage
  • 12 cup apple cider vinegar
  • 12 cup your favorite vegan mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp sugar, optional
  • 1 tsp celery seeds
  • Salt and freshly ground black pepper


  1. Cut bell peppers into thin strips. Chop scallions. Transfer bell peppers and scallions to a large bowl.
  2. Thinly slice cabbage and then roughly chop into bite-size pieces. Add to bowl.
  3. In a small bowl, whisk together vinegar, mayonnaise, mustard, sugar (if using), celery seeds, and salt and pepper to taste.
  4. Add vinegar mixture to vegetables in large bowl. Toss to coat.
  5. Chill until ready to serve.
Nutrition Info: 
141 Calories, 4 g Protein, 16 g Carbohydrates, 10 g Total sugars (2 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 428 mg Sodium, ★★★★★ Vitamin C, K, ★★★ Vitamin B6, ★★ Vitamin A, Folate, Vitamin B1 (thiamine), B2 (riboflavin), E, Magnesium, Phosphorus, Potassium


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.