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Test Kitchen Approved

Grilled Confetti Slaw

Recipe By Savory Spice Test Kitchen

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:

¼ cups apple cider vinegar

¼ cups olive oil

Juice and grated zest of 1 lime

2 Tbsp. sugar

1 tsp. Kosher Salt





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

¼ cups chopped fresh cilantro

Savory Spice ingredients in this recipe

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.