Turkish Charred Pepper Slaw with Yogurt and Mint

Name: Turkish Charred Pepper Slaw with Yogurt and Mint
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 whole red bell peppers, large; 2 whole yellow bell peppers, large; ½ head (250 g) green cabbage, compact head, cored and thinly sliced into 1/4-inch ribbons; ¾ cup (180 ml) plain full-fat or Greek yogurt, at room temperature; ⅓ cup (10 g) fresh mint leaves, tender sprigs, roughly torn or left whole if small; ¼ cup (8 g) fresh flat-leaf parsley, finely chopped; 2 whole garlic cloves, medium, minced or passed through a garlic press; 2 tbsp (30 ml) lemon juice, fresh; 3 tbsp (45 ml) extra virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) Aleppo pepper or red pepper flakes (optional); 1 tsp (5 ml) pomegranate molasses (optional, for tang) (optional)

From the MyKitchenBank Kitchen

A smoky, charred pepper slaw with cool yogurt, fresh mint, and a hint of garlic and lemon. The peppers are blistered over high heat until their skins blacken, then tossed with crisp cabbage, creamy yogurt, and bright herbs. Serve warm or at room temperature as a side dish that complements grilled meats, kebabs, or simple roasted vegetables.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: About 4 cups (950 ml), serves 4 as a side dish

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Ingredients

4 servings

3 whole red bell peppers, large
2 whole yellow bell peppers, large
½ head (250 g) green cabbage, compact head, cored and thinly sliced into 1/4-inch ribbons
¾ cup (180 ml) plain full-fat or Greek yogurt, at room temperature
⅓ cup (10 g) fresh mint leaves, tender sprigs, roughly torn or left whole if small
¼ cup (8 g) fresh flat-leaf parsley, finely chopped
2 whole garlic cloves, medium, minced or passed through a garlic press
2 tbsp (30 ml) lemon juice, fresh
3 tbsp (45 ml) extra virgin olive oil
to taste sea salt
to taste freshly ground black pepper
¼ tsp (0.5 g) Aleppo pepper or red pepper flakes (optional)
1 tsp (5 ml) pomegranate molasses (optional, for tang) (optional)

Equipment (6)

Large cast-iron skillet or heavy stainless steel pan (12-inch / 30 cm)
Tongs
Large cutting board
Medium bowl
Large mixing bowl
Sharp knife

Steps

Before you start

Have all ingredients prepped and measured before you start charring the peppers—this cooks fast
Use a cast-iron skillet or heavy stainless steel pan for even, high heat
Fresh yogurt (full-fat or Greek-style) works best; it should be at room temperature for a silky texture

1
Prep the vegetables
- Rinse the red and yellow bell peppers and pat dry thoroughly—any moisture will steam rather than char.
- Slice the cabbage into thin 1/4-inch (6 mm) ribbons and place in a large mixing bowl.
- Mince the garlic and measure out the fresh mint and parsley.
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Tip: Dry peppers are essential; wet ones won't blister and char properly.
2
Heat the skillet
- Place a large cast-iron or heavy stainless steel skillet over high heat for 2–3 minutes until it is smoking hot.
- You should feel intense heat rising from the surface.
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Ready when: Pan is smoking and a water droplet sizzles immediately on contact
Tip: Don't skip this step—a cool or warm pan will roast rather than char the peppers.
3
Char the peppers in batches
- Carefully place the peppers directly on the hot skillet in a single layer—work in batches if needed.
- Let them sit undisturbed for 3–4 minutes until the skin is completely blackened and blistered.
- Use tongs to turn them and char the next side for another 3–4 minutes.
- Continue turning until all sides are deeply charred (about 12 minutes total).
- Transfer to a plate.
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Ready when: Peppers are completely blackened and blistered on all sides with no green or yellow showing
Tip: Don't move them around too much—let them char in place to develop proper smoky flavor. Small steam holes and blackening are good signs.
4
Steam and cool the peppers
- Transfer the charred peppers to a plate and cover tightly with plastic wrap or a lid.
- Let them sit for 5 minutes to steam and loosen the skin—this makes them much easier to peel.
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Ready when: Peppers are cool enough to handle and steam has loosened the skin
Tip: Don't skip this resting time—peeling unsteamed peppers is frustrating.
5
Peel and seed the peppers
- Once cool enough to handle, gently rub the blackened skin off each pepper under cool running water or with a damp cloth.
- Work carefully to avoid tearing the flesh.
- Cut in half lengthwise and remove the seed pod and stem.
- Cut the peppers into 1-inch (2.5 cm) pieces and place them in the bowl with the cabbage.
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Ready when: Peppers are peeled clean with just a few flecks of char remaining, and seeds are removed
Tip: It's okay if some char remains—it adds flavor and texture. Don't obsess over getting every last bit of skin off.
6
Make the yogurt dressing
- In a medium bowl, stir together the yogurt, minced garlic, lemon juice, and 2 tablespoons (30 ml) of olive oil.
- Season with sea salt and black pepper to taste.
- If using pomegranate molasses for a tangy Middle Eastern note, add it now.
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Ready when: Dressing is smooth, creamy, and well combined
Tip: Taste as you go—you want the lemon and salt to shine through without overpowering the charred pepper flavor.
7
Combine and finish
- Pour the yogurt dressing over the cabbage and charred peppers.
- Add the torn mint and chopped parsley.
- Drizzle with the remaining 1 tablespoon (15 ml) of olive oil.
- Gently toss everything together until the slaw is evenly coated and the cabbage begins to soften slightly from the acid and yogurt.
- Season to taste with more salt and pepper.
- If using Aleppo pepper or red pepper flakes, scatter over the top just before serving.
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Ready when: Everything is evenly mixed, the slaw is creamy, and cabbage is lightly softened
Tip: Serve immediately while the cabbage still has a slight crunch, or make ahead and let it sit—the flavors meld beautifully over a few hours.

Good to know

Tips

For a smokier flavor, char the peppers over an open flame on a gas stovetop or in a wood-fired oven rather than a skillet. This intensifies the char and smoky taste.
This slaw pairs beautifully with grilled lamb kebabs (şiş), roasted chicken, or falafel. It's a perfect side for a Turkish or Middle Eastern spread.
If your yogurt is very thick (Greek-style), thin it with a little water or extra lemon juice so the dressing coats the vegetables evenly.
For a warm slaw, toss the charred peppers with the yogurt dressing while they are still slightly warm—the warmth will meld the flavors together beautifully.

Make ahead

Yes. Prepare the slaw up to 4 hours ahead; store in an airtight container in the refrigerator. The flavors improve as they sit. Bring to room temperature or serve chilled. If the slaw looks dry after sitting, stir in an extra tablespoon of yogurt or olive oil before serving.

Storage & reheating

Room temperature: Not recommended; the yogurt and herbs are best served within 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Reheat is not necessary—serve chilled or at room temperature. Freezer: Not recommended; yogurt and fresh herbs do not freeze well.

Substitutions

plain full-fat or Greek yogurt → Sour cream or crème fraîche. Use the same amount. The slaw will be slightly tangier and richer. Both work beautifully with charred peppers.
fresh mint leaves, tender sprigs → Fresh dill or fresh cilantro. Use 1/3 cup (10 g) of either herb. Dill gives an herbaceous note; cilantro adds brightness and works especially well if using pomegranate molasses.
green cabbage, compact head → Thinly sliced white cabbage or shredded red cabbage. Both work equally well. Red cabbage will give the slaw a magenta hue and a slightly earthier taste.
lemon juice, fresh → Fresh lime juice or red wine vinegar. Use 2 tablespoons (30 ml) of either. Lime gives a fresher edge; vinegar makes the slaw more tangy and shelf-stable.