Creamy Coleslaw With Bell Peppers & Red Onion

"Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests."
photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
photo by Sharon123 photo by Sharon123
Ready In:


  • 3 (16 ounce) packages coleslaw mixed vegetables
  • 2 large carrots, grated
  • 2 bell peppers, cut into short, thin slivers (I use 1 each red and yellow)
  • 1 medium red onion, halved and sliced thin
  • 1 12 teaspoons celery seeds
  • 1 34 cups mayonnaise
  • 6 tablespoons rice wine vinegar
  • salt and black pepper, to taste


  • In a large bowl, toss together all vegetables and celery seed.
  • In a small bowl, combine the mayonnaise, vinegar, salt and pepper.
  • Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning.
  • Refrigerate 30 minutes to let flavors blend. Serve.

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  1. Diana Adcock
    Loved this one! Easy to put together, loved the tang of the dressing and the hint of onion. My husband, who is a KFC Clone fan even enjoyed this-bonus points for that!!! I look forward to having this slaw on a smoky brisket sandwich...soon! Thanks for posting!
  2. MamaJ
    I loved this recipe! So many coleslaw recipes are too sweet or have too much dressing--this one was just right. I served this on my pulled pork sandwich (recipe#283481) and it was a terrific combo. My husband preferred his on the side but also thought it was delicious. I liked the addition of red bell pepper and the fact that buttermilk wasn't required for the dressing. This will be my go to recipe for coleslaw from now on. Thanks Jackie!
  3. Sharon123
    Delicious coleslaw! I halved the recipe and used yellow bell peppers. I added a few radishes just becauses I had some. Loved it! Thanks Jackie! Made for PRMR.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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