Red Pepper slaw

Red peppers add the perfect pop of color and a ton of vitamin C to my Skinny Red Pepper Slaw. This slaw recipe, that’s been passed down in my family, makes a perfect make-ahead holiday side dish or a quick vegetarian lunch that can be ready to go in your fridge! Making a simple Skinny Swap to Hellmann’s Light lets you enjoy this dish for about 1/3 the fat of traditional creamy coleslaw recipes! This recipe is perfect as a side to my Skinny Baked Chicken Fingers!

Skinny Red Pepper Slaw

Prep time: 5 minutes

Cook time: 0 minutes

Yield: 6 servings

Serving size: 1 cup


  • 1 bag coleslaw mix
  • 2 red bell peppers, diced
  • ⅓ cup Almond Accents®, original flavor
  • ½ cup white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • ½ cup brown sugar
  • ⅓ cup light mayonnaise


  1. Toss coleslaw mix, diced red peppers and almonds in a large bowl.
  2. In a separate bowl, whisk together white wine vinegar, extra virgin olive oil, brown sugar and mayonnaise.
  3. Whisk for 1 minute to make sure all ingredients are well mixed.
  4. Pour dressing over coleslaw.
  5. Toss to mix and refrigerate for 1-2 hours before serving.

Nutrition Information

Per Serving (1 cup):

Calories: 192

Fat: 8g

Carbohydrates: 27g

Fiber: 5g

Protein: 4g

Sugars: 22g

Sodium: 169mg

Vitamin A: 47%

Vitamin C: 105%

Calcium: 8%

Iron: 5%

WWP+: 5 points