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Charred Poblano Slaw with Pepitasin a white bowl

Charred Poblano Coleslaw with Pepitas

  • Author: Karen
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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.


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


  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.


* 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