Easy 30 Minute Roasted Chilies and Pineapple Slaw is slightly sweet with a little heat and just enough dressing to make it creamy, but not heavy. This variation on traditional coleslaw recipe will be a hit at your next backyard BBQ.
The Napa cabbage offers a milder flavor than the green cabbage typically used. This recipe for Easy 30 Minute Roasted Chilies and Pineapple Slaw pairs well with pulled pork, grilled chicken and even a nice piece of salmon. My sister is fond of saying, “we eat first with our eyes”. Well, this coleslaw recipe is both pretty to look at and delicious!
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Add chilies according to your taste
Fear not, although this recipe calls for two different types of chilies, it’s not a “hot” salad according to the Scoville Scale for chili peppers.
I like to use a blend of both Jalapeno and Poblano chilies in this coleslaw recipe. The Jalapeno brings heat, while the Poblano brings a sweeter, more mild flavor. In this recipe, I call for removing the seeds and pith. This is where the heat resides. If you want the flavor of the chilies, but not as much heat, remove them. If you like a little extra heat, you can leave them in.
Although this recipe calls for blackening the peppers in a dry hot pan, you could also roast them on the grill. The added smoky flavor is equally delicious.
When and how to dress this Easy 30 Minute Roasted Chilies and Pineapple Slaw
There is no right way to dress a slaw. Some people prefer a lightly dressed salad, while others like a very creamy slaw. If you use the entire dressing, it will yield a creamier slaw. Start light and add more according to your liking.
However, for this coleslaw recipe, it’s better to add the dressing to the salad right before you are ready to serve. Although the recipe calls for patting dry the pineapple, there is still a lot of moisture in the fruit. Over time, the dressing will thin from this extra moisture. So, for best results, keep the salad and dressing separate until it’s time to serve.
Easy 30 Minute Roasted Chilies and Pineapple Slaw
Course: All Recipes, Salads u0026amp; SidesDifficulty: Easy8
servings30
minutes10
minutesIngredients
- For the Salad
4 cps Napa cabbage, shredded
3 cups Red Cabbage, shredded
2 cups fresh pineapple, 1/4 inch dice and patted dry with a paper towel.
1/2 cup scallions, thinly sliced
1/4 cup of roasted chilies, diced. Two Tbsp. each of jalapenos and poblanos.
- For the Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
3 Tbsp. Agave nectar
1/4 tsp. salt.
Directions
- Make the Dressing
- In a separate container, combine the mayonnaise, sour cream, mustard, lemon juice, agave nectar and salt. Set aside until ready to dress the slaw.
- Assemble the Slaw
- Prepare the chilies by cutting them in half and removing the seeds and pith. If you like a little extra heat, you can leave them in.
- Heat a dry, nonstick skillet over high heat and place the chilies in the pan, skin side down. The chilies will begin to pop, blister and blacken. Continue to cook the chilies for approximately 5 minutes on each side.
- Remove the chilies from the heat and allow them to cool completely. Once cool, dice the chilies into 1/4 inch pieces.
- Set aside a few of the diced chilies and the scallions for garnish.
- In a large bowl, combine the shredded Napa and Red cabbages.
- Add the pineapple, chilies and scallions and gently toss until combined.
- When ready to serve, gradually add the dressing to the slaw mixture to taste. If you like it extra creamy, add the entire batch, but if you prefer a more lightly dressed slaw, adjust the amount of dressing and additional salt to your taste.
- Garnish with the reserved chilies and scallions.
Notes
- Although this recipe calls for blackening the peppers in a dry hot pan, you could also roast them on the grill. The added smoky flavor is equally delicious.
