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Test Kitchen Approved

Grilled Confetti Slaw

Grilled Confetti Slaw

Grilled Confetti Slaw

Recipe By Savory Spice Test Kitchen

Yields

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.

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

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. Straight from the sea to your tab...

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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

    Ground Cumin Seeds are one of the most used spices in the world, right alongside salt & pepper and chiles. Ground cumin is a pantry staple, and...

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  • Chipotle (Morita) Chile Powder

    This blend of Chipotle (Morita) Chile Powder is rich, smoky and full of heat, which makes it smoky substitute for cayenne pepper. Add just a sprink...

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  • Coarse Black Malabar Pepper

    This Coarse Black Malabar Pepper makes a hearty peppery seasoning for a variety of savory meals. These coarsely ground black peppercorns have a bol...

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Directions

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.