Pepper Salad

A blender does the shredding in this fast coleslaw-style salad. Half a head of cabbage, a carrot, and chili peppers blitzed quickly with water, drained, and tossed with mayonnaise dressing. Ten minutes from start to table.

The blender technique is a shortcut that skips hand-shredding entirely. Cabbage wedges and vegetables go in with water, get a quick pulse, then drain immediately. The key word is “quickly." Over-blending turns the vegetables into mush. You want a coarse chop, not a puree.

Blending in two batches ensures even chopping. The first half goes in with the water, carrot, and pepper. Drain that batch, then use the strained liquid to blend the second half of the cabbage. This recycles the peppery, carrot-tinted water for maximum flavor.

Just one tablespoon of mayonnaise dressing keeps this low in fat and diabetic-friendly. It’s enough to coat the vegetables lightly without drowning them.

Chef Tips

• Pulse the blender, don’t run it continuously. Short bursts give you control over the texture.
• Drain thoroughly. Wet slaw dilutes the dressing and sits in a puddle on the plate.
• Use any color chili pepper: green, red, or yellow. Each adds different heat levels and sweetness.
• Serve immediately or chill briefly. This slaw gets watery if it sits too long.