Coleslaw With Creamy Chili Vinaigrette Recipe

A mayo-free coleslaw spiked with just enough chili heat to cut through the creaminess.

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Vicky Wasik

Why It Works

  • Puréeing fresh Fresno chili into the dressing gives this coleslaw mild heat in every bite.
  • Using a small amount of heavy cream instead of mayonnaise makes for a lighter slaw that's both creamy and bright.

This simple and refreshing coleslaw balances the sweet, floral heat of Fresno chili in a tangy and creamy vinaigrette. The most time-consuming step of the recipe—letting the coleslaw wilt after it's mixed with the dressing—is completely hands-off, giving you time to prepare the rest of your meal.

Recipe Facts

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Active: 10 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • For the Chili Vinaigrette:
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 Fresno chili pepper (20g), stemmed and seeded
  • 2 teaspoons (10g) sugar
  • 1 clove garlic
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 cup (60ml) heavy cream
  • For the Slaw:
  • 10 ounces (280g) shredded green or Savoy cabbage
  • 10 ounces (280g) shredded purple cabbage
  • 10 ounces (280g) shredded carrot

Directions

  1. For the Chili Vinaigrette: Add all ingredients except cream to the jar of a blender and blend on high until smooth, scraping down sides of blender jar as needed with a flexible spatula. Turn the blender on low speed and slowly add cream to emulsify. Season vinaigrette to taste with salt and pepper.

  2. For the Slaw: Combine cabbages and carrots in a large bowl. Pour chili vinaigrette over cabbage mixture and toss to coat. Let slaw sit for at least 10 to 15 minutes before serving. (I tend to like my slaw a little more wilted, so I let it sit for 30 minutes.) Taste and adjust seasoning with more salt if desired. Cover slaw and refrigerate until ready to serve.

Special equipment

Blender, flexible spatula

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