Best Bell Pepper Salad – This delightfully crunchy salad (or slaw) is brimming with fresh veggies and herbs, all tossed in a bright lemon honey dressing. It’s the perfect side dish for summer!

Yellow, green, red pepper summer salad.

Why We Love This Summer Bell Pepper Salad Recipe

Deliciously cold salads are a must-have for summertime fun… Picnics, potlucks, pool parties, and backyard barbecues simply aren’t complete without at least one good chilled salad option.

Crunchy Bell Pepper Salad is one of our favorite summer recipes. It is a no-cook dish that’s a snap to put together in only 15 minutes, and is great to make ahead! Simply slice and chop fresh peppers, carrots, onions, dill, and mint, then toss with olive oil, lemon, and honey. Before you know it everything’s done and you are kicking back by the pool.

Serve this deliciously unique crunchy salad as a side or as a topping on tacos or sandwiches!

If you love everything bell peppers, you have to try my Low Carb Bell Pepper Sandwich or my Stuffed Peppers recipe!

Top down view bell pepper salad.

Ingredients You Need

Use fresh, high quality ingredients for the best tasting Bell Pepper Salad! Here’s what you’ll need:

  • Bell peppers – any colors you like, for a variety of colors use one green bell pepper, one yellow bell pepper, and one red bell pepper.
  • Carrots – shredded
  • Red onion – thinly sliced
  • Garlic – minced garlic cloves
  • Fresh dill – chopped
  • Fresh mint – chopped
  • Olive oil – use extra virgin olive oil or other preferred neutral-flavored oil, like avocado
  • Lemon juice – freshly squeezed
  • Honey – or agave to make vegan
  • Salt and pepper
Green, red, yellow pepper and red onion, garlic.

How to Make Bell Pepper Salad

Set out a large mixing bowl. Cut the tops off the bell peppers, remove the seeds, and slice into thin strips 1 ½ – 2 inches long. Place the sliced peppers in the mixing bowl.

Sliced sweet peppers in a bowl.

Chop all the remaining veggies and herbs, then add them to the bowl. Toss to mix.

Sliced peppers, onions, and herbs in a bowl.

Drizzle olive oil, lemon juice, and honey over the salad. Sprinkle generously with salt and pepper.

Get the Complete (Printable) Crunchy Bell Pepper Summer Salad Recipe Below. Enjoy!

Pepper salad adding olive oil.

Then taste, and add additional salt and pepper as needed.

Chill until ready to serve.

That’s it!

Dressed taco slaw.

Recipe Variations

  • We love a bright combo of red, green, yellow, and orange bell peppers. But this pepper slaw is delish with any bell pepper colors you like!
  • In the summer, bell peppers are usually sweet, and you can use less honey. However, in the colder months, you may need the full 2 teaspoons to balance the flavors.
  • Instantly make this a vegan recipe by subbing honey for agave syrup.
  • Make a crunchy bell pepper salad with Mexican and southwestern flavors by swapping the mint and dill with fresh chopped cilantro.
  • Add additional fresh veggies like sliced cucumber, green onions or olives!
  • If you don’t have lemon on hand, you can use a little bit of white vinegar instead. However, lemon is going to bring the best flavor!
Top down view crunchy pepper salad.

Serving Suggestions

Enjoy perfectly chilled bell pepper salad alongside your favorite summertime dishes! It’s great to pair with fresh and light mains like Lemon Pepper Grilled Cod, Roasted Red Snapper, Slow Cooker Smoked Pulled Pork, or simple Grilled Chicken.

This summer salad also doubles as a fabulous summer slaw on tacos and sandwiches! Serve with fish or shrimp tacos, BBQ Carnitas Tacos, and Shredded Chicken Tacos to add extra crunch and vibrant flavor.

Plate with summer slaw or salad.

Frequently Asked Questions

Can you eat raw bell peppers in salad?

Absolutely! Raw bell peppers are crunchy, flavorful and super good for you! I love to eat raw peppers in a slaw-style salad like this one. But you can also put raw bell peppers in any of your favorite salads!

How do you make bell peppers crisp?

To keep your peppers crunchy and fresh, I recommend that you keep them stored in the crisper drawer of the fridge for no more than 3 or 4 days. If they get a bit soft, shock them back to crispness with a quick ice bath! First, wash the bell peppers, then slice and plunge them into a bowl of ice water. Let them sit for up to 15 minutes before removing them with a slotted spoon and drying them on paper towels.

Can this pepper slaw be made ahead?

Yes, this is great to prepare the morning of or even the day before you plan to serve.

How long does bell pepper salad last in the refrigerator?

It will technically keep well for up to 5 days. However, the peppers will start to become soft after a day or two.

Fork taking a bite of sliced peppers from a bowl.

Looking for More Summer Salad Recipes? Be Sure to Also Try:

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Crunchy Bell Pepper Salad

Prep Time: 15 minutes
Total Time: 15 minutes
This delightfully crunchy bell pepper salad (or slaw) is brimming with fresh veggies and herbs, all tossed in a bright lemon honey dressing. It's the perfect side dish for summer!
Servings: 6 servings

Ingredients

  • 3 bell peppers any mix of colors
  • ½ cup shredded carrots
  • ¼ cup thinly sliced onion
  • 1 clove garlic minced
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh chopped mint
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1-2 teaspoons honey
  • Salt and pepper

Instructions

  • Set out a large mixing bowl. Cut the tops off the bell peppers, remove the seeds, and slice into thin segments 1 ½ – 2 inches long. Place the sliced peppers in the mixing bowl.
  • Chop all the remaining veggies and herbs, then add them to the bowl. Toss to mix.
  • Drizzle olive oil, lemon juice, and honey over the salad. Sprinkle generously with salt and pepper. Mix well. Then taste, and add additional salt and pepper as needed.
  • Chill until ready to serve.

Notes

In the summer, bell peppers are usually sweet, and you can use less honey. However, in the colder months you may need the full 2 teaspoons to balance the flavors.
This salad recipe can be made a day or so in advance. It will keep well in the refrigerator for up to 5 days. However, the peppers will begin to soften after 2 or 3 days.

Nutrition

Serving: 0.5cup, Calories: 66kcal, Carbohydrates: 6g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 158mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2043IU, Vitamin C: 50mg, Calcium: 14mg, Iron: 0.3mg
Course: Condiment, Salad, Side Dish
Cuisine: American, Mexican, Tex-Mex
Author: Sommer Collier
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