HomeReceitas Coleslaw with creamy chili vinaigrette recipe

Coleslaw with creamy chili vinaigrette recipe

Posted in : Receitas on by : Juan

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  • For the chili vinaigrette:
  • 1/2 cup (120ml) of extra virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 Fresno pepper (20g), with stem and seeded
  • 2 teaspoons (10g) of sugar
  • 1 clove of garlic
  • 1/2 teaspoon kosher salt and more for seasoning
  • 1/4 teaspoon freshly ground black pepper and more for seasoning
  • 1/4 cup (60ml) heavy cream
  • For the coleslaw:
  • 10oz (280g) of chopped green cabbage or Savoy cabbage
  • 10oz (280g) of chopped red cabbage
  • 10oz (280g) of grated carrots


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

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

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