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Crispy Coleslaw w/ Cucumber Chile Dressing

Monday, 26 May 2008


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.


At a glance
New Mexican
Chile peppers
Heat Level
New Mexico Green


  • 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


  • ½ head green cabbage, shredded

  • 1/4 head red cabbage, shredded

  • 1 red onion, cut into thin rings


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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