SlawsMediterraneanEasy

Roasted Red Pepper and Cabbage Slaw

Name: Roasted Red Pepper and Cabbage Slaw
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 whole red bell peppers, whole; 1 small head (about 1.25 lb) (570 g) green cabbage, halved, halved, cored, thinly sliced; 1 whole (200 g) red onion, medium, halved, thinly sliced; 4 tablespoons (60 ml) extra virgin olive oil; 3 tablespoons (45 ml) red wine vinegar; 1 teaspoon (5 g) Dijon mustard; 1 clove (3 g) garlic clove, minced, minced; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ⅛ teaspoon (0.6 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, tangy slaw that balances sweet roasted red peppers against crisp cabbage and sharp red onion. Dressed simply with olive oil and red wine vinegar, it's a bright side dish that pairs beautifully with grilled meats, fish, or as a topping for sandwiches. The slaw keeps for days, making it perfect for meal prep.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 6 servings (about 5 cups)

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Steps

Before you start

Preheat your oven to 450°F (230°C)
Line a baking sheet with foil for easy cleanup
Have all vegetables ready to slice after roasting

1
Roast the red peppersOven 450°F / 230°C
- Place the 3 whole red bell peppers on a foil-lined baking sheet.
- Roast at 450°F (230°C) for 20–25 minutes, stirring halfway through, until the skins are charred and blistered all over.
- The peppers should be soft when pierced with a fork.
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Ready when: Pepper skins are blackened and blistered; flesh is soft
Tip: Don't skip the charring—it adds a smoky flavor and makes peeling easier
2
Cool and peel the peppers
- Transfer the roasted peppers to a clean bowl and cover tightly with plastic wrap or a plate.
- Let them steam for 10 minutes—this loosens the skin.
- Once cool enough to handle, gently rub away the charred skin under cool running water or with a damp paper towel.
- Discard the core and seeds.
- Slice the peeled peppers into ½-inch-wide strips.
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Ready when: Skins are removed cleanly; peppers are in strips
Tip: Work gently so you don't tear the pepper flesh. A damp paper towel works better than a knife for rubbing off skin
3
Prepare the cabbage and onion
- Halve the green cabbage and remove the core.
- Slice the halves into thin ribbons (about ¼ inch wide), discarding the tough outer leaves if they're damaged.
- Halve the red onion lengthwise and thinly slice it crosswise.
- Place both in a large bowl.
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Ready when: Cabbage is in thin ribbons; onion is thinly sliced
Tip: Use a sharp knife or a mandoline for even, thin slices—this ensures the slaw has a uniform texture
4
Make the dressing
- In a small bowl, whisk together the 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and the minced garlic clove.
- Season with the ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
- Taste and adjust seasoning—the vinegar should be bright but balanced by the oil.
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Ready when: Dressing is emulsified and well combined
Tip: Whisk continuously so the oil and vinegar don't separate. If you prefer a creamier slaw, add 1 tablespoon of Greek yogurt
5
Combine and dress the slaw
- Pour the dressing over the cabbage and red onion in the large bowl.
- Toss well to coat every piece.
- Add the roasted red pepper strips and toss gently to combine.
- If using red pepper flakes, sprinkle them in now and toss again.
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Ready when: All vegetables are evenly coated with dressing
Tip: Toss the peppers gently at the end so they don't break apart into small pieces
6
Let flavors meld
- Cover the bowl and let the slaw rest at room temperature for 15 minutes.
- This allows the vegetables to soften slightly and the flavors to meld together.
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Ready when: Vegetables have released some liquid; flavors are cohesive
Tip: You can skip this step if you're in a hurry, but the slaw tastes better after resting

Good to know

Tips

Char the pepper skins completely—it adds a complex, smoky depth that's hard to replicate. Don't be tempted to rinse the peppers too aggressively or you'll lose that flavor.
Slice the cabbage as thin as possible so it stays crisp and absorbs the dressing evenly. A mandoline is ideal but a sharp knife works well too.
This slaw is versatile: serve it alongside grilled fish, use it as a topping for grain bowls or pulled-pork sandwiches, or pair it with Mediterranean cheeses and olives for a light lunch.
The slaw tastes even better the next day as the flavors marry. Make it in the morning if serving at dinner.

Make ahead

Yes. Roast the peppers and prepare all vegetables up to 3 days ahead. Store components separately in airtight containers in the refrigerator. Assemble and dress the slaw 2–3 hours before serving for best flavor and texture, or up to 1 day ahead if you prefer a more marinated, softer slaw.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container (the cabbage will soften and the flavors will deepen). Freezer: not recommended. To reheat: this is a chilled or room-temperature dish; no reheating needed. If it's been refrigerated, let it come to room temperature for 20 minutes before serving for best flavor.

Substitutions

red wine vinegar → white wine vinegar or sherry vinegar. Use the same amount (3 tablespoons). Sherry vinegar will give a slightly sweeter, richer taste
green cabbage, halved → napa cabbage or a mix of green and red cabbage. Napa cabbage is more tender; use the same weight. Red cabbage will deepen the color and add earthiness
Dijon mustard → whole grain mustard or skip entirely. Whole grain mustard adds texture; skipping it makes a simpler, cleaner vinaigrette
extra virgin olive oil → neutral oil (sunflower, grapeseed, or avocado oil). Use the same amount. The slaw will be less flavorful but lighter in taste