Coleslaw With Creamy Chili Vinaigrette Recipe

Serves: 4 Save

Ingredients (13)

  • 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

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