Coleslaw with Roasted Red Pepper

5 from 4 votes

This post may contain affiliate links. See our disclosure policy.

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!

Red Pepper Coleslaw in a black bowl.

Coleslaw with Roasted Red Pepper

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 unique roasted red pepper flavor. Whenever I bring this to a picnic or family dinner, it disappears so fast!

Inspired by Kona Grill’s Red Pepper Coleslaw

One of my favorite things to get at Kona Grill is their chicken satay appetizer because it comes with this amazing red pepper coleslaw. I am addicted to the stuff, it is a little spicy and a little sweet and just all around so good. It has gorgonzola cheese and roasted red peppers mixed in to finely shredded cabbage with a slightly spicy coleslaw sauce that is to die for. I remember the first time that we ordered this we were fighting over the last bites of this coleslaw. Now when I go, if we don’t get the chicken satay I still ask for a side of this tasty slaw.

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 peppers 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!

More Scrumptious Side Dish Recipes

This coleslaw dish pairs beautifully with our Chicken Satay recipe or our Cajun Chicken Po’ Boy Sandwiches. Try a few of our other delicious side recipes for dinner:

How to Make Coleslaw with Roasted Red Pepper

Red Pepper Coleslaw in a black bowl.

Coleslaw with Roasted Red Pepper

5 from 4 votes
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!

Prep Time 1 hr
Cook Time 0 mins
Total Time 1 hr
Course Side Dish
Cuisine American, Grill/BBQ
Servings 8


  • Outdoor Barbecue Grill


For the Dressing:


  • 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

Calories: 127kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 293mgPotassium: 274mgFiber: 3gSugar: 7gVitamin A: 1470IUVitamin C: 48mgCalcium: 109mgIron: 0.6mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!



Share This With the World


About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?


  1. 5 stars
    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!

  2. 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?