Poblano Coleslaw Recipe

Prepare vegetables

Thinly slice the green and red cabbage (use a sharp knife or mandoline) to yield about 5 cups combined. Grate the carrot and very thinly slice the red onion. Place all prepared vegetables in a large bowl and toss to combine.

Lightly season the cabbage mixture with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of pepper to help draw moisture while you prepare the poblano and dressing.

Roast and peel poblano

Char the poblano pepper directly over a gas burner or under a hot broiler, turning occasionally, until the skin is blistered and blackened on all sides (about 6–10 minutes). Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam (this loosens the skin).

Once cooled enough to handle, peel off the blistered skin, remove the stem and seeds, and finely chop the roasted poblano. If using jalapeño, halve, seed if desired, and finely chop it as well. Thinly slice the green onions and chop the cilantro.

Add the chopped poblano, jalapeño (if using), green onions, and cilantro to the bowl with the cabbage mixture and toss to distribute.

Make dressing

In a separate medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), fresh lime juice, apple cider vinegar, honey, ground cumin, minced garlic, remaining 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning — add more lime if you want brighter acidity or a pinch more honey if you prefer sweeter.

If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water until you reach the desired consistency.

Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated.

Let the slaw rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. For best flavor, chill 1 hour. Taste again before serving and adjust salt, pepper, or lime as needed.

Serve chilled or at cool room temperature as a side dish or topping for tacos, sandwiches, or grilled meats.