Charred Poblano Pepper Coleslaw

Posted on Sep 26, 2022 by Eli Crain
Tags: recipes


  • 3 poblano chiles
  • 12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
  • 1 cup thinly sliced scallions
  • 1 cup seasoned rice vinegar
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt


  • 2 garlic cloves, grated
  • ¼ cup apple cider vinegar
  • ½ tsp celery seed
  • ¼ tsp kosher salt
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon hot sauce (optional)


Charring the Peppers:

  1. Heat grill to 450°F. Place poblanos directly on the hot grill, cook until the skin is charred, 12 to 15 minutes, turning a few times.


  1. Turn oven on broil. Place poblanos on a silicone or parchment paper lined baking tray. Broil on high for 5 -7 minutes per side.

2. Transfer peppers to a cutting board to cool before removing the stems and seeds then finely chop. Don't discard the charred skins.

3. In a small bowl whisk together dressing ingredients until well combined.

4. In a large bowl, combing cabbage, poblanos, scallions, vinegar, sugar and salt. Let sit for about 10 minutes. Pour off excess liquid.

5. Add dressing and toss until well combined.

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