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Test Kitchen Approved

Grilled Confetti Slaw

Recipe By Savory Spice Test Kitchen


6 to 8 servings

Recipe By Savory Spice Test Kitchen

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.

Serving Suggestions

Serve with your favorite BBQ fare.

Recipe Notes

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


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

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Ground Coriander Seeds

    Ground Coriander Seeds have many seasoning uses & cooking applications. Use ground coriander powder in savory recipes like masalas, marinades a...

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  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Chipotle (Morita) Chile Powder

    Chipotles are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes abou...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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

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.