Charred Poblano Pepper Coleslaw

Ingredients

• 3 poblano chiles
• 12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
• 1 cup thinly sliced scallions
• 1 cup seasoned rice vinegar
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt

Dressing

• 2 garlic cloves, grated
• ¼ cup apple cider vinegar
• ½ tsp celery seed
• ¼ tsp kosher salt
• ¼ cup extra-virgin olive oil
• ½ teaspoon hot sauce (optional)

Directions

Charring the Peppers:

1. Heat grill to 450°F. Place poblanos directly on the hot grill, cook until the skin is charred, 12 to 15 minutes, turning a few times.

or

1. Turn oven on broil. Place poblanos on a silicone or parchment paper lined baking tray. Broil on high for 5 -7 minutes per side.

2. Transfer peppers to a cutting board to cool before removing the stems and seeds then finely chop. Don't discard the charred skins.

3. In a small bowl whisk together dressing ingredients until well combined.

4. In a large bowl, combing cabbage, poblanos, scallions, vinegar, sugar and salt. Let sit for about 10 minutes. Pour off excess liquid.

5. Add dressing and toss until well combined.