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bell pepper slaw
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5 from 1 vote

Bell Pepper Slaw

This is great for picnics and potlucks and buffets, since sitting around is something it does very well. The fennel is optional since it’s such a strong flavor, use as you see fit.
Prep Time30 mins
Course: Salad
Cuisine: American
Keyword: Fennel Salad, Summer Chopped Salad
Servings: 8
Calories: 99kcal
Author: Molly Watson


  • 3 bell peppers red, green, and yellow or orange is best mix
  • 1 clove garlic
  • 1 tablespoon aged sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoons salt
  • 1/2 teaspoon freshly and coarsely ground black pepper
  • 1 teaspoon fennel seeds optional
  • 4 ounces feta optional


  • Remove and discard the stems and seeds from the peppers. Cut them in skinny strips—the skinnier the better, but even is also good. Set them aside.
  • Peel and mince the garlic. Put it in a large salad bowl with the vinegar, oil, salt, and pepper.
  • Add the peppers and toss to coat. Add more salt and/or pepper to taste.
  • If using the fennel seeds, crush them in a mortar and pestle (or using the bottom of a small frying pan) and sprinkle them on the salad.
  • If using the feta, cut into small chunks and scatter on top.


Photo: Erin Scott Studio.
This recipe is part of our 50-page summer recipe e-book. It's a free download when you subscribe here.