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.
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 mangoholidays.com