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This Coleslaw with Roasted Red Pepper is a spicy, slightly sweet alternative to ordinary coleslaw. Vibrant and colorful, it’s a party of flavors in your mouth!
Table of Contents
This coleslaw with roasted red pepper is so colorful and delicious and a nice break from regular coleslaw. Tangy Gorgonzola cheese and spicy roasted red peppers mixed into finely shredded cabbage is a perfect side for chicken or pork.
All of the flavors blend well together so you get a nice crunch from the cabbage, a creamy, tangy bite from the cheese, and a unique roasted red pepper flavor. Whenever I bring this to a picnic or family dinner, it disappears so fast!
Homemade Coleslaw Ingredients
I am addicted to this coleslaw, it is a little spicy and a little sweet and just all around so good. It has gorgonzola cheese and roasted red peppers mixed into finely shredded cabbage with a slightly spicy coleslaw sauce that is to die for.
- Cabbage – The cabbage will be raw for this recipe. Either shred your green cabbage at home or you can purchase it ahead of time and buy a bag of pre-shredded cabbage. Sometimes that does have the red cabbage mixed in and that is okay too.
- Carrots – This is an optional ingredient. Shred carrots or again, you can purchase pre-shredded carrots in a bag at the grocery store. Toss it in with the cabbage.
- Roasted red peppers – Roast either the whole red bell pepper or sliced in the oven. Once they are black areas on the bell peppers and they have softened they are roasted and have a sweet and savory flavor to them.
- Gorgonzola cheese – Crumbled gorgonzola cheese will sprinkle over top the cabbage mixture.
Dressing Ingredients
This dressing is light and sweet with a bit of tang to it as well as a little heat from the sriracha hot sauce. Combined with the coleslaw this is hands down the best recipe ever!
- Milk – Makes it nice and flavorful.
- Mayonnaise – Creamy texture with a sweet flavor.
- Buttermilk – Adds a sugary sweet flavor with a milky texture.
- Lemon juice – Balances out all the ingredients while giving a refreshing flavor.
- White vinegar – Has a zingy taste!
- Sugar – Gives sweetness to the mixture.
- Sriracha hot sauce – Add a little spice to the cabbage salad.
How to Make Coleslaw with Roasted Red Pepper
Coleslaw with roasted red peppers is a delicious side salad that everyone loves! It is quick and easy to make with loads of flavor. This side dish pairs well with all proteins and can even be made ahead of time if needed!
- Roast – Cook the red bell peppers in the oven until they are softened.
- Prepare – Cut and slice the cabbage, carrots, and red bell peppers. Stir together in a large bowl.
- Mix – Stir together all the dressing ingredients in a medium-sized bowl.
- Combine – Pour the dressing overtop the cabbage mixture and in the remaining ingredients until the cabbage is thoroughly coated.
- Refrigerate – Chill for at least one hour in the refrigerator.
- Serve – To serve, top with extra roasted red pepper slices and gorgonzola cheese crumbles.
What are Roasted Red Peppers?
Roasted red peppers are quite literally red peppers that have been roasted and slightly charred in the oven. You can buy jars of roasted red peppers at the grocery store or make your own at home!
Roast them yourself by slicing up a red pepper (you can roast any kind of pepper this way, not just red) and placing them on a cookie sheet about four inches under the broiler.
Roast them at 450 degrees for about 15-20 minutes until they’re slightly blackened and the skins have collapsed. Once you remove them from the oven, let them cool slightly, then peel the skins off and throw them away. You can add these delicious peppers to salads, pasta dishes, or sandwiches. They’re so yummy!
“The roasted red peppers and sriracha in the sauce did it for me. This has such a nice spicy edge to it that I would pair it with almost anything. I had it with fish and chips and it was the perfect side. Gotta make more next time!”
-Linda
Frequently Asked Questions
The difference between cabbage slaw and coleslaw is the cabbage types. Coleslaw, is filled with Napa, red cabbage, savoy, or bok choy. Coleslaw is more of shredded vegetables like shredded broccoli, carrots, or snow peas.
Actually yes! Coleslaw tastes better the longer it sits in the fridge. If you can prepare a day longer that would be best to enrich all the flavors together. Don’t let it sit for too long that the slaw will become soggy after a bit.
Slaw is known to be a salad that is chopped raw cabbage, carrots usually, and other vegetables mixed with mayonnaise.
Yes! Red peppers are rich in vitamin C. They are known to be good for your eyes and overall health. They are always a great vegetable to add to any dish or enjoy by themselves.
More Scrumptious Side Dish Recipes
This coleslaw dish pairs beautifully with our Chicken Satay, or our Cajun Chicken Po’ Boy Sandwiches. Try a few of our other delicious side recipes for dinner:
Coleslaw with Roasted Red Pepper
Equipment
- Outdoor Barbecue Grill
Ingredients
- 4 cups cabbage finely shredded
- 1/4 cup carrot shredded, optional
- 1/4 cup roasted red peppers finely chopped
- 1/4 cup gorgonzola cheese crumbled
For the Dressing:
- 1/4 cup milk
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 Tablespoon lemon juice
- 1 teaspoon white vinegar
- 1 Tablespoon sugar
- 1/4 teaspoon sriracha hot sauce
- salt and pepper
Instructions
- Mix together the dressing ingredients then stir in the remaining ingredients until the cabbage is thoroughly coated.
- Chill for at least on hour.
- To serve, top with extra roasted red pepper slices and gorgonzola cheese crumbles.
Nutrition Information
What are great-sounding recipe, I haven’t had peppers in my coleslaw.
What an interesting take on coleslaw! I can’t wait to try it with my family!
I love the addition of peppers in this recipe! YUMMY!
The roasted red peppers and sriracha in the sauce did it for me. This has such a nice spicy edge to it that I would pair it with almost anything. I had it with fish and chips and it was the perfect side. Gotta make more next time!
The real coleslaw does not have gorgonzola. It has white cheddar cheese.
How have I never noticed Gorgonzola in this! I’m the same way; every time we go to Kona I have to get the satay, and that slaw is a big big part of the reason. I don’t even like coleslaw typically! Have you ever tried to make their teriyaki dipping sauce that’s served with the satay?
I haven’t tried making their teriyaki sauce, but that’s a great idea for an upcoming recipe. Stay tuned!
Yum – thank you.