Ingredients
- 1 poblano pepper
- 1 red bell pepper
- 2 cups finely shredded green cabbage
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon mayonnaise
- 1 teaspoon honey
- ½ teaspoon Rub de la Costa
- Kosher salt, as needed
Instructions
- Char the peppers. Place the poblano and red bell pepper directly over a gas burner set to medium-high heat. Using heat-safe tongs, turn the peppers every 1–2 minutes until the skins are blistered and blackened on all sides. If you do not have a gas burner, place the peppers on a foil-lined sheet pan and broil them approximately 4–6 inches from the heat. Turn occasionally until all sides are charred.
- Steam the peppers. Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap. Allow them to steam for 10 minutes. This loosens the skins and makes the peppers easier to peel.
- Peel and clean the peppers. Use your fingers or a paper towel to gently rub away the loose, blackened skin. A few charred spots can stay—they bring flavor to the party. Avoid rinsing the peppers under water because that can wash away some of their smoky flavor.
- Slice the peppers. Remove the stems and seeds, then slice the peppers into thin strips. If the strips are long, cut them in half so the slaw is easier to pile onto sandwiches and tacos.
- Prepare the vegetables. Add the shredded cabbage, chopped cilantro, and sliced peppers to a large mixing bowl. Toss everything together until the peppers and cilantro are evenly distributed.
- Make the dressing. In a small bowl, whisk together the lime juice, mayonnaise, honey, and Rub de la Costa until smooth and fully combined.
- Dress the slaw. Pour the dressing over the cabbage mixture. Toss thoroughly until the vegetables are lightly and evenly coated. This is a slaw, not cabbage swimming lessons, so the dressing should enhance the crunch—not drown it.
- Taste and season. Taste the slaw and add kosher salt as needed. If you want more brightness, add another small squeeze of lime juice.
- Chill before serving. Cover and refrigerate the slaw for at least 15 minutes while preparing the rest of the meal. Toss it once more before serving.
Chef Ken's Notes & Storage
Chef Ken's Tips
• Char the peppers until the skin is deeply blackened. A light tan is not char—it is hesitation.
• Do not worry about removing every speck of blackened skin. Leaving a little behind adds smoky flavor.
• Slice the cabbage as thinly as possible so it becomes tender without losing its crunch.
• For a slightly creamier slaw, add another tablespoon of mayonnaise.
• If the slaw releases liquid while resting, toss it again and use tongs or a slotted spoon when serving.
• Make the slaw before cooking your protein so the flavors have time to settle in.
Serving Suggestions
Serve this charred-pepper slaw with crispy chicken tortas, grilled or fried chicken sandwiches, fish or shrimp tacos, smashburgers, pulled pork, grilled steak, burrito bowls, nachos or quesadillas.
Storage
Store the slaw in an airtight container in the refrigerator for up to 2 days. It will soften as it sits but will still have plenty of flavor. Toss well before serving and drain any excess liquid that collects at the bottom of the container. Freezing is not recommended.
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