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Bell pepper and corn slaw

Time 35 minutes
Yields Serves 6 to 8
Bell pepper and corn slaw
(Kirk McKoy / Los Angeles Times)
1

Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.

2

Slice the kernels off the corn, and toss them with the peppers.

3

In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.

4

Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.

5

Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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