How to Make Memorable Coleslaw
This irresistible recipe for charred poblano coleslaw with pepitas takes classic slaw up a notch. The first bite is unforgettable with the crunchy cabbage and pumpkin seeds mixed with a creamy citrus dressing. This slaw recipe goes well with many main courses, but it significantly enhances any Tex Mex dishes.
Special ingredients include:
- Poblano peppers
- Pepitas – pumpkin seeds
- Lime juice
- Good quality mayonaise
- Smoked paprika
- Adding red cabbage to the slaw mix makes the dish colorful and nutritious
Taking the extra step to char the poblanos adds a rich smokey flavor and the peppers maintain their color and texture. Toasting the pepitas brings out their fantastic taste and adds a crunchy dimension. The lime juice provides brightness and Mexican flair to the dressing, and the mayonnaise gives that creamy tang that everyone loves about homemade slaw. I use Primal Kitchen Mayonaise. The smoked paprika is also a must for this recipe. If you don’t have it, please try it. You will find opportunities to use it in other dishes. A bit of red cabbage is also a great way to add color. If it is not in the slaw mix, purchase a small head of red cabbage or head to the salad bar and get a handful.
Benefits of Cabbage
Cabbage is a crunchy and inexpensive vegetable that keeps well in the fridge. It also provides fiber, potassium, folate, and vitamin K to the diet. It’s low in calories and can help defend against diseases. Verywellfit includes a list of the health benefits of cabbage. Both red and green cabbage are very nutritional, and this recipe for sweet and sour red cabbage explains the dietary advantages of this vegetable.
Boost your taste buds, immunity, and budget with Charred Poblano Coleslaw with Pepitas. It goes with many dishes, and leftovers are fresh for one to two days.
Charring diced poblano peppers in a cast-iron skillet adds a smokey fllavor to the coleslaw.
Toasting pepitas (pumpkin seeds) brings a salty crunch.