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.
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.
- Yield:Makes about 3 cups, serving 4
- Active time: 10 minutes
- Total time:40 minutes
- 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
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.
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.