Very Green Coleslaw With Grilled Poblanos
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 3poblano chiles
- 12cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
- 1cup thinly sliced scallions
- 1cup seasoned rice vinegar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt (such as Diamond Crystal)
- 2garlic cloves, grated
- ¼ cup apple cider vinegar
- ½ teaspoon celery seed
- ¼ teaspoon kosher salt (such as Diamond Crystal)
- ¼ cup extra-virgin olive oil
- ½ teaspoon hot sauce (optional)
For the Slaw
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
137 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 2 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
- Step 2
Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
- Step 3
Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.
Private Notes
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Cooking Notes
Chris Miekina
It's a great coleslaw! I add tablespoon of hot sauce to make coleslaw with character. Everybody like it and I will do it again.
NT
This sounds great but I’m assuming the charred poblanos should have the blackened skins rubbed off before stemming, seeding and chopping. I’ve never seen a recipe where the charred skin is left on.
Bodie
Leave the charred skins on the peppers! It's easier, it tastes like a cookout, and it gives my teeth a 'casual' appearance when I smile.
Knap
Char the peppers under the broiler. I usually peel off the charred skins but this recipe didn’t say to do that…unless I missed that step.
NY
You can chat the peppers on the open flame of a gas stovetop, rotating it until charred all around
stephanie
like NY said, if you have a gas stove just char them right on the open flame of the burner. this is what i do for all fresh roasted chiles. make sure to use metal heat safe tongs. in any instance, the goal is to get the pepper completely black, so all of the skin can be removed once it steams.
Chandler
also, you could oil them a big, but not necessary. I roast/char everything on a foil lined sheet pan w/ a piece of parchment paper over it - avoids sticking/messy clean up and need for fats. - or - just the parchment.
Sbcali52
What happens if I leave out the sugar? I don’t care for any sweetness in cole slaw.
Another Elizabeth
Texture was nice but 12 cups of cabbage needs a LOT more than 1/4t of salt. It tasted like nothing -- would make again but needs a serious seasoning adjustment.
beth
Poblanos can be charred under a broiler ( watch them carefully ) or in a cast iron pan on any kind of stovetop.
john
Leave some charred skin on the peppers but I like to rub off as much as I can. Just don't rinse them under running water. The taste that is developed on the meat of the peppers from charring the skin is important. But I don't think I'd like all the charred skin, might be a little over powering...
Helen
Delicious coleslaw. I drained off the first vinegar dressing as suggested by the recipe author. I added a diced jalapeño from the garden and next time I’d use 2. I also sprinkled with fresh chopped parsley and chives to perk up the colors. It’s a wonderful late summer treat and I will be making it again.
SUSAN SPONAR
Loved this, but I never added the dressing - the rice vinegar and sugar were enough for a light slaw. Definitely rub the skin off the peppers, which I did in the broiler and let sit wrapped in paper
MGC
Start soaking the cabbage before making the dressing
Irene C
A little too sweet. Next time I will leave out the sugar, seasoned rice vinegar is already sweet.
Ryan L.
Great flavor but this was a huge batch. I used one head of cabbage but 1/2 would have been good. Dressing is excellent.
Brian
I really wanted to like this recipe but the scallions and garlic overpower all of the other flavors in the slaw. I added 4 grilled poblanos, too -- and only used half of the recommended amount of garlic. Would suggest cutting down on those if you want more flavor from the other ingredients. Celery seed is a fantastic idea but again, you can barely taste it here - too subtle for the alliums. Next time I'll add a small amount of scallion, omit garlic, and increase poblanos to 5. Fresh herbs too.
Helen
Delicious coleslaw. I drained off the first vinegar dressing as suggested by the recipe author. I added a diced jalapeño from the garden and next time I’d use 2. I also sprinkled with fresh chopped parsley and chives to perk up the colors. It’s a wonderful late summer treat and I will be making it again.
Another Elizabeth
Texture was nice but 12 cups of cabbage needs a LOT more than 1/4t of salt. It tasted like nothing -- would make again but needs a serious seasoning adjustment.
Susan
This is a great coleslaw. But I am wondering, like others, if the charred poblano skin should be removed.
krista
It appears in the recipe photo, so I went for it and added a bit of kale to the slaw. I also didn’t discard all of the poblano seeds but left a few for an extra kick. Goes great with buffalo chicken.
HeatherT
This was good, but I ended up with way more coleslaw than I had intended. One of my poblanos was surprisingly hot, so that was all the heat I needed. I added a little more celery seed than the recipe asked for, and that was a good thing,
Stu
I'm sure the recipe should have read, "Remove the skins, stems and seeds..." before chopping in step 1. The blackened skins are tough, bitter and nasty and would add nothing to the final dish.
john
Last year I had a very prolific Poblano plant in the garden. To preserve some of the harvest I charred the skin over a burner on my gas stove and froze them in vacuum sealed bags. Taste pretty much the same as fresh.
Judith Christianson
I made this as written, (I did not skin the charred poblanos), it was delicious. I served it with chicken enchiladas in creamy, cheesy green sauce. perfect!
Drgonzo777
This was good, four stars. For cole slaw, I prefer the Pepin recipe for curry coleslaw.
Bodie
Leave the charred skins on the peppers! It's easier, it tastes like a cookout, and it gives my teeth a 'casual' appearance when I smile.
john
Leave some charred skin on the peppers but I like to rub off as much as I can. Just don't rinse them under running water. The taste that is developed on the meat of the peppers from charring the skin is important. But I don't think I'd like all the charred skin, might be a little over powering...
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