Name: Grilled Confetti Slaw
Yield: 6 to 8 servings
Ingredients: For dressing:; 1/4 cup apple cider vinegar; 1/4 cup olive oil; Juice and grated zest of 1 lime; 2 Tbsp. granulated sugar; For slaw:; 1 small head red cabbage, quartered; 1 small head green cabbage, quartered; 10 to 12 mini sweet peppers; 3 Tbsp. olive oil; 2 carrots, shredded; 4 scallions, sliced; 1/4 cup chopped fresh cilantro

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Grilled Confetti Slaw

Recipe by Savory Spice Test Kitchen

Healthy Cooking

Grilling & BBQ

A mix of colorful cabbage and mini sweet peppers are grilled for a bit of char flavor and seasoned with a Southwestern inspired dressing of coriander, cumin, and chipotle.

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Serves 6 to 8 servings

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Ingredients

For dressing: 1/4 cup apple cider vinegar 1/4 cup olive oil Juice and grated zest of 1 lime 2 Tbsp. granulated sugar

1 tsp. Mayan Sea Salt

1/2 tsp. Ground Coriander Seeds

1/4 tsp. Ground Cumin Seeds

1/4 tsp. Chipotle (Morita) Chile Powder

1/4 tsp. Coarse Black Malabar Pepper

For slaw: 1 small head red cabbage, quartered 1 small head green cabbage, quartered 10 to 12 mini sweet peppers 3 Tbsp. olive oil 2 carrots, shredded 4 scallions, sliced 1/4 cup chopped fresh cilantro

Chipotle Chile Powder (Morita)

Directions

Step 1 For dressing: Whisk all ingredients together in a large bowl until combined. Set aside.

Step 2 For slaw: Preheat grill to medium-high. Brush cabbage pieces with olive oil. Toss peppers with oil. Set cabbage pieces and peppers on grill and grill 2 to 3 min. per side until just charred. Remove from heat. Once cool, thinly slice cabbage and cut peppers into thin rounds and add to bowl with dressing. Add remaining ingredients and toss. Cover and refrigerate for at least 1 hour before serving.

Recipe Notes

Adapted from Chris Prieto’s recipes for Central Texas Slaw and Grilled Confetti Coleslaw in Southern Living’s Ultimate Book of BBQ.