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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

    This 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

    Coriander seeds have many uses and cooking applications. Use ground coriander in recipes like masalas and marinades, or for seasoning roasted veget...

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  • Ground Cumin Seeds

    One of the most used spices in the world. Cumin powder is a must-have seasoning for meats, beans, vegetables, and more. Use ground cumin for chili,...

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  • Chipotle (Morita) Chile Powder

    Rich, smoky and full of heat. An ideal smoky replacement for cayenne. Great for seasoning chicken, pork, or beef. Add chipotle chile powder to any ...

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  • Coarse Black Malabar Pepper

    Bold, well-rounded, and fruity flavor. These coarse ground peppercorns make a hearty black pepper for a variety of recipes. Season your favorite me...

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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.