While there will always be room for traditional cookout favorites, this twist on traditional coleslaw, Charred Pepper Slaw, is one of the best things I’ve made all year. We’ve eaten it on top of grilled bratwursts, tacos (beef, chicken, or fish), and all by itself. It’s incredibly versatile– you could add some fresh pineapple or mango for some sweet Latin flair, or even add crushed ramen noodles and grilled chicken for a great main dish salad.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Slaw
- Red bell pepper
- Orange bell pepper
- Yellow bell pepper
- Bagged coleslaw mix
- Green onion
- Optional add ins – Chopped fresh mango, pineapple, and/or minced jalapeño.
Dressing
- Apple cider vinegar
- Mayonnaise – Light is ok, avoid fat free.
- Granulated sugar
- Whole grain mustard
- Kosher salt and black pepper
How to Make Charred Pepper Slaw
- Wash and dry some bell peppers. Set aside. Heat a large cast iron skillet over high heat.
- While the skillet is heating, whisk together the vinegar, mayonnaise, sugar, mustard, salt, and pepper in a small bowl. Set aside.
- When the pan is hot, place the peppers in the pan and char on all sides (about 5 minutes.)
- While the peppers are charring, toss together the coleslaw mix and the chopped green onions. When the peppers are charred, very carefully remove them from the pan, remove the tops and seeds, and slice. Be careful– they will be hot and will probably steam when you cut them open.
- Toss the charred peppers in with the coleslaw mixture, then toss with the dressing. Allow to stand for at least 10 minutes. Season with additional salt and pepper to taste and serve as a side dish or as an incredible topping for grilled sausages, hot dogs, burgers, or tacos.
Storing and Other Tips
- Store leftover slaw in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- If you don’t have a cast iron skillet, you can char your peppers on the grill, an indoor grill pan, under the broiler in your oven, or even over a gas stove.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can either prep all ingredients and mix it up fresh right before you eat for a crispy slaw, or make it up to a day ahead of time and let the flavors blend.
Can I use jarred toasted peppers instead?
While fresh charred peppers will provide the best flavor and texture, you could certainly try adding some jarred peppers to the mix!
Charred Pepper Slaw
A flavorful twist on traditional coleslaw, incredibly delicious on bratwursts, grilled hot dogs, tacos, and burgers.
Servings (1 cup) servings
Ingredients
- 2 tablespoons apple cider vinegar like Bragg’s
- 2 tablespoons mayonnaise light is fine
- 2 teaspoons sugar
- 2 teaspoons whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly coarse-ground black pepper
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 16- ounce package coleslaw mix (no dressing)
- 4 green onions chopped
- Optional: Chopped fresh mango pineapple, and/or 1 minced jalapeño pepper
Instructions
- Wash and dry the peppers. Set aside. Heat a large cast iron skillet over high heat.
- While the skillet is heating, whisk together the vinegar, mayonnaise, sugar, mustard, salt, and pepper in a small bowl. Set aside.
- When the pan is hot, place the peppers in the pan and char on all sides (about 5 minutes.)
- While the peppers are charring, toss together the coleslaw mix and the chopped green onions. When the peppers are charred, very carefully remove them from the pan, remove the tops and seeds, and slice (carefully-they will steam). Toss the charred peppers in with the coleslaw mixture, then toss with the dressing.
- Allow to stand for at least 10 minutes. Season with additional salt and pepper to taste and serve as a side dish or as an incredible topping for grilled sausages, hot dogs, burgers, or tacos.
Notes
- Store leftover slaw in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- If you don’t have a cast iron skillet, you can char your peppers on the grill, an indoor grill pan, under the broiler in your oven, or even over a gas stove.
Nutrition
Serving: 1cup, Calories: 78kcal, Carbohydrates: 10g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 260mg, Potassium: 294mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1445IU, Vitamin C: 118mg, Calcium: 45mg, Iron: 1mg
Calories: 78kcal
Cost: $5
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Questions & Reviews
Can’t wait to make this. I make my sauce from scratch sililarly but I never thought to put mustard in it! Great idea. I Alain add cilantro to mine and I think it would be great in this one.
I made this for my 4th of July BBQ and it was AMAZING!! Along with your Red, White & Blue Texas Sheet Cake and the Mexican Street Corn Salad, all soooo delicious! I seriously tell everyone I know about your site and recipes, thank you thank you!!
This would be delicious on homemade sloppy Joe’s!! Can’t wait to try it!
Eating so many tacos this summer … can’t wait to add this for some variety and pop of color!!
This looks amazing! I love it!
Paige
This should be interesting to try out. The charred peppers is a different taste for me