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Red Pepper Coleslaw


Chicken Satay over a bed of Red Pepper Coleslaw at Kona Grill

RED PEPPER COLESLAW
Kona Grill Restaurant Copycat Recipe

Slaw:
4 cups cabbage, finely shredded
1/4 cup shredded carrot (optional)
1/4 cup finely chopped roasted red peppers
1/4 cup crumbled Gorgonzola cheese

Dressing:
1/4 cup milk
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon lemon juice
1 teaspoon white vinegar
1 tablespoon sugar
1/4 teaspoon sriracha hot sauce
salt and pepper to taste

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.

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