Charred Poblano Coleslaw with Pepitas

Charred poblano coleslaw with pepitas (pumpkin seeds) takes coleslaw to a new level. This coleslaw salad goes well with any Spanish, Latin, or Mexican dish. Your friends will ask for this recipe, but you will hate sharing the secret.
Charred Poblano Slaw with Pepitasin a white bowl

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.

Unique Ingredients

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. 

Takeaway

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 poblano peppers in a cast iron skillet
Charred Poblano

Charring diced poblano peppers in a cast-iron skillet adds a smokey fllavor to the coleslaw.

Toasting pepitas in a skillet
Toasted Pepitas

Toasting pepitas (pumpkin seeds) brings a salty crunch.

Charred poblano coleslaw in a bowl
Print
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Charred Poblano Slaw with Pepitasin a white bowl

Charred Poblano Coleslaw with Pepitas


Description

Charred poblano coleslaw with pepitas (pumpkin seeds) takes coleslaw to a new level. This coleslaw salad goes well with any Spanish, Latin, or Mexican dish. Your friends will ask for this recipe, but you will hate sharing the secret.


Ingredients

Units Scale

1 poblano pepper, seeded and chopped into 1/2” bites size pieces

1 teaspoon olive oil

1/4 cup raw pepitas (pumpkin seeds)*

1/4 teaspoon salt

1/3 cup avocado mayonnaise**

1 lime, juiced

1 teaspoon raw honey

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

14 oz. package coleslaw mix

1/4 cup red shredded cabbage, optional ***

1/4 teaspoon salt

1/8 teaspoon pepper


Instructions

  1. Char Poblano Pepper: stem and seed pepper cut into 1/2″ pieces. Wash hands and cutting board – some peppers can be hot, although every poblano pepper I  purchased has been mild. Place a nonstick pan over medium heat and add oil. Add pepper pieces to the pan and occasionally stir until lightly charred, about 2- 3 minutes. Place the peppers in a serving bowl.
  2. Roast Pepitas: add pepitas to the same nonstick pan and toast for 2 – 3 minutes or until several seeds have popped and the green color begins to brown. Place on a plate or wax paper to cool and lightly salt. Cool before adding to the slaw.
  3. Make Dressing: whisk together mayonnaise, lime juice, honey, onion powder, and smoked paprika in a bowl.
  4. Prepare Slaw: add shredded cabbage to the serving bowl with charred peppers. Pour mayonnaise dressing over slaw mix and stir to combine—season with salt and pepper.
  5. Garnish: Place pepitas on the top and sprinkle with more smoked paprika, if desired.

Notes

* If using toasted and salted pepitas, omit step 2.

** I use Primal Kitchen Avacado Mayonaisse, wich is Paleo. The salt and lime will soften the cabbage as it sits, and the dressing will spread a little further than you think. If you prefer more sauce but are trying to cut calories, try adding a few tablespoons of Greek yogurt.

***  Red cabbage adds color, and some prepared slaw mixes contain it in the bag. Look in the salad bar to purchase a small amount.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mediterranean, Mexican

Keywords: salad, slaw, poblano pepper, pepitas, poblano

Let me know your thoughts on this post!


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  1. Great recipe for the cabbage you forgot is in the fridge. I used canned chipotle in adobo sauce so my mix was not true to Karen’s recipe but it was a time saver!

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