Bell Pepper-Cabbage Slaw

When it comes to backyard cookouts and easy summer sides, you just can’t beat a good slaw—and this bell pepper-cabbage slaw is one I come back to again and again. It’s got that perfect balance of creamy, crunchy, sweet, and just a little bit spicy, thanks to a kick of cayenne that wakes everything right up.

The combination of crisp green cabbage, shredded carrot, and thinly sliced bell pepper gives this slaw plenty of color and texture, while the simple dressing—made with mayonnaise, vinegar, a touch of sugar, and mustard—ties it all together. It’s tangy, slightly sweet, and pairs with just about anything off the grill. Pile it next to barbecue chicken, burgers, or hot dogs, and it fits right in. You can even spoon it onto a sandwich for a little extra crunch and flavor.

It’s quick to toss together, easy to make ahead, and exactly the kind of fresh, lively side dish every summer table needs.

What makes bell pepper-cabbage slaw sweet and spicy?
This slaw gets its sweetness from a touch of sugar and its gentle heat from cayenne pepper (use less or omit if you don't like spice). The balance of creamy, tangy, sweet, and spicy flavors makes it especially flavorful.

Can you make this bell pepper-cabbage slaw ahead of time?

Yes! This slaw can be made a few hours in advance and stored in the refrigerator. In fact, letting it sit helps the flavors meld even more. Just don't make it more than a day in advance for the best texture.