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Crispy Coleslaw w/ Cucumber Chile Dressing

Monday, 26 May 2008

Description

This dressing also goes well with a simple tossed green salad. If you are looking to cut some calories, plain yogurt can be substituted for some of the sour cream. For a crispy salad, prepare the dressing and the cabbage a day in advance. Pack in separate containers, and just before serving, combine the two.

Ingredients

At a glance

Cuisine

New Mexican

Ingredient

Chile peppers

Heat Level

Chile

New Mexico Green

Meal/Course

Condiment

Serves

4-6

Dressing:

4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 medium cucumber, peeled, seeds removed, chopped
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 teaspoons sugar
Ground white pepper

Salad:

½ head green cabbage, shredded
1/4 head red cabbage, shredded
1 red onion, cut into thin rings

Methods/steps

Put the chiles and cucumber in a blender or food processor and puree until smooth. Pour the mixture into a bowl, add the remaining dressing ingredients and mix to combine. Allow the dressing to sit for an hour at room temperature or overnight in the refrigerator to blend the flavors.

Combine all the ingredients for the salad in a separate bowl and chill.

To serve, pour only enough of the dressing over the salad to coat the cabbage. Toss the salad with the dressing and serve.

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