Anaheim Chile Cilantro Slaw

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

Heat Scale
Submit Recipe

Makes 4 to 6 servings

  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons chopped Anaheim green chile (roasted and seeded, not fresh)
  • 2 teaspoons ginger paste or fresh grated ginger
  • 1 teaspoon fish sauce
  • 1 teaspoon honey
  • 1 garlic clove, chopped
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 cup olive oil
  • 16 ounces shredded coleslaw mix
  • Fresh cilantro for garnish

Place lime juice, chile, ginger, fish sauce, honey, garlic, and cilantro in a blender. Blend until smooth.

Turn blender to low speed and slowly pour in olive oil.

Pour dressing over cabbage in a large bowl and toss to coat.

Garnish with fresh cilantro leaves if desired. Serve immediately.

Adapted from