Coleslaw With Creamy Chili Vinaigrette Recipe
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Category
No-Cook
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Cusine
American
What do you need?
How to make?
Ingredients
For the Chili Vinaigrette:
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 Fresno chili pepper , stemmed and seeded
2 teaspoons 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 heavy cream
For the Slaw:
10 ounces shredded green or Savoy cabbage
10 ounces shredded purple cabbage
10 ounces shredded carrot
Directions
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.
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. Taste and adjust seasoning with more salt if desired. Cover slaw and refrigerate until ready to serve.