Three Bell Pepper Slaw With Chipotle Dressing

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

I first made this sauce to go with"chicken breasts with cornmeal crust and black bean salsa" ( posted) but it is so tasty and goes with so many things.

Ingredients Nutrition

Directions

  1. Puree first 6 ingredients in blender.( can be made 1 day ahead and refrigerated).
  2. Toss sliced bell peppers and dressing together in a large bowl. Cover and refrigerate about 4 hours.

Reviews

(4)
Most Helpful

Served this as a side to Miss Annies Baked Chimichangas and it was delightful. There is a nice smokey flavor to this salad with a sweet/sour undertone. Used fat free mayo without a problem & I especially liked that there was no added oil or salt. Thank you Chef Debs for sharing the recipe.

BonnieZ June 19, 2007

This is quite the festive-looking salad that packs a bit of a punch. I used 1/2 of a chipotle pepper and the salad was too spicy for my wimpy buds but DH loved it and almost finished it in 2 sittings! It is quite easy to prepare. Only downside is the dressing gets soupy after being around for a bit. This was made for Pick-A-Chef spring 2006.

Ducky April 25, 2006

Going thru salad recipes, I realized I forgot to review this!! I made this last month as a side to fajitas, and it is quite good. Gets better as it's in the fridge, too. Thanks

newspapergal December 03, 2005

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