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.


YIELD
6 to 8 servings

INGREDIENTS

NOTES

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



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.



SERVING SUGGESTIONS

Serve with your favorite BBQ fare.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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