Very Green Coleslaw With Grilled Poblanos Recipe (2024)

It's a great coleslaw! I add tablespoon of hot sauce to make coleslaw with character. Everybody like it and I will do it again.

This sounds great but I’m assuming the charred poblanos should have the blackened skins rubbed off before stemming, seeding and chopping. I’ve never seen a recipe where the charred skin is left on.

Leave the charred skins on the peppers! It's easier, it tastes like a cookout, and it gives my teeth a 'casual' appearance when I smile.

Char the peppers under the broiler. I usually peel off the charred skins but this recipe didn’t say to do that…unless I missed that step.

You can chat the peppers on the open flame of a gas stovetop, rotating it until charred all around

like NY said, if you have a gas stove just char them right on the open flame of the burner. this is what i do for all fresh roasted chiles. make sure to use metal heat safe tongs. in any instance, the goal is to get the pepper completely black, so all of the skin can be removed once it steams.

also, you could oil them a big, but not necessary. I roast/char everything on a foil lined sheet pan w/ a piece of parchment paper over it - avoids sticking/messy clean up and need for fats. - or - just the parchment.

What happens if I leave out the sugar? I don’t care for any sweetness in cole slaw.

Texture was nice but 12 cups of cabbage needs a LOT more than 1/4t of salt. It tasted like nothing -- would make again but needs a serious seasoning adjustment.

Poblanos can be charred under a broiler ( watch them carefully ) or in a cast iron pan on any kind of stovetop.

Leave some charred skin on the peppers but I like to rub off as much as I can. Just don't rinse them under running water. The taste that is developed on the meat of the peppers from charring the skin is important. But I don't think I'd like all the charred skin, might be a little over powering...

Delicious coleslaw. I drained off the first vinegar dressing as suggested by the recipe author. I added a diced jalapeño from the garden and next time I’d use 2. I also sprinkled with fresh chopped parsley and chives to perk up the colors. It’s a wonderful late summer treat and I will be making it again.

A little too sweet. Next time I will leave out the sugar, seasoned rice vinegar is already sweet.

Great flavor but this was a huge batch. I used one head of cabbage but 1/2 would have been good. Dressing is excellent.

I really wanted to like this recipe but the scallions and garlic overpower all of the other flavors in the slaw. I added 4 grilled poblanos, too -- and only used half of the recommended amount of garlic. Would suggest cutting down on those if you want more flavor from the other ingredients. Celery seed is a fantastic idea but again, you can barely taste it here - too subtle for the alliums. Next time I'll add a small amount of scallion, omit garlic, and increase poblanos to 5. Fresh herbs too.

Delicious coleslaw. I drained off the first vinegar dressing as suggested by the recipe author. I added a diced jalapeño from the garden and next time I’d use 2. I also sprinkled with fresh chopped parsley and chives to perk up the colors. It’s a wonderful late summer treat and I will be making it again.

Texture was nice but 12 cups of cabbage needs a LOT more than 1/4t of salt. It tasted like nothing -- would make again but needs a serious seasoning adjustment.

This is a great coleslaw. But I am wondering, like others, if the charred poblano skin should be removed.

It appears in the recipe photo, so I went for it and added a bit of kale to the slaw. I also didn’t discard all of the poblano seeds but left a few for an extra kick. Goes great with buffalo chicken.

This was good, but I ended up with way more coleslaw than I had intended. One of my poblanos was surprisingly hot, so that was all the heat I needed. I added a little more celery seed than the recipe asked for, and that was a good thing,

I'm sure the recipe should have read, "Remove the skins, stems and seeds..." before chopping in step 1. The blackened skins are tough, bitter and nasty and would add nothing to the final dish.

Last year I had a very prolific Poblano plant in the garden. To preserve some of the harvest I charred the skin over a burner on my gas stove and froze them in vacuum sealed bags. Taste pretty much the same as fresh.

I made this as written, (I did not skin the charred poblanos), it was delicious. I served it with chicken enchiladas in creamy, cheesy green sauce. perfect!

This was good, four stars. For cole slaw, I prefer the Pepin recipe for curry coleslaw.

Leave the charred skins on the peppers! It's easier, it tastes like a cookout, and it gives my teeth a 'casual' appearance when I smile.

Thanks to all of you who kindly suggested broiling the peppers in my electric oven. You were very kind.

What happens if I leave out the sugar? I don’t care for any sweetness in cole slaw.