Grilled Cabbage and Pepper Slaw

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  • 1 small head cabbage, cored and grilled, if desired
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 jalapeņo pepper, seeded and cored, finely minced
  • 1/2 jicama, peeled and thinly sliced (optional)
  • 1/2 cup rice vinegar
  • Juice of one lime
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon P.S. Flavor!? Creole Kitchen, or kosher salt and black pepper to taste
  • 1 teaspoon P.S. Flavor!? Citrus Spice, or 1 teaspoon lime zest
  • Salt to taste
  • 1/4 cup chopped fresh cilantro


  1. If you decide to grill the cabbage, quarter it, lightly brush with olive oil and grill until slightly charred. Remove from grill and cool; thinly slice into shreds. If not grilling, simply shred the cabbage.
  2. Place the shredded cabbage, red and yellow bell peppers, red onion, jalapeño and jicama (if using) in a stainless mixing bowl.
  3. Make the vinaigrette: Combine the remaining ingredients in a small mixing bowl and mix with a Mix-Stir until evenly blended. Pour the vinaigrette over the vegetables and toss until evenly blended.
  4. Adjust seasoning with additional kosher salt, if desired.
  5. Chill for at least 4 hours before serving.