Roasted Poblano Slaw

I made a big batch of this crazy good roasted poblano slaw the other day when I made pulled pork sandwiches. The crunch and heat from the slaw went absolutely perfectly with the sweetness and tenderness of the pork.

Course Salad

Cuisine American

Keyword cole slaw, coleslaw, peppers, roasted, slaw

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 54kcal

Equipment

Mixing Bowl

Ingredients

2 poblano chiles
½ head green cabbage shredded
¼ cup cilantro chopped
2 cloves garlic minced
½ teaspoon ground cumin
2 teaspoons hot sauce
2 tablespoons lime juice you might want a bit more
2 tablespoons rice vinegar
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt to taste
ground black pepper to taste
Cotija cheese crumbled, for topping (or substitute crumbled Feta), optional

Instructions

Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
Place the poblanos, cabbage and cilantro into a large bowl. Combine.
In a small bowl, whisk the remaining ingredients not including the cheese.
Pour over the slaw mixture.
Serve topped with the cheese if using.

Notes

Stir before serving.

Nutrition