coleslaw Archives

Roasted Hatch Chile Slaw

I picked up a case of Hatch chiles once they were in season last summer. I ended up roasting most of them. They freeze really well, which is great because I can then use them throughout the rest of the year, in everything from sauces to slaws. Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.

Not everyone has access to fresh Hatch chiles (which is kind of sad, really, because I’ve really fallen in love with cooking with them). You can substitute canned chopped green chiles, or green bell pepper if prefer. Of course you can’t call it roasted Hatch chile slaw if you !

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

To roast the pepper a grill is best, but you can also throw them on a pan under the broiler, turning often, until the skin is nice and charred. Place in a bowl, covered, for 15 minutes then remove the charred skin. Don’t place the roasted peppers under running water, that’ll wash away some of that great roasted flavor.

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4 from 1 vote

Roasted Hatch Chile Slaw

Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.

Course Side

Cuisine American

Keyword cole slaw, coleslaw, slaw

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 69kcal

Author Mike

Ingredients

2 Hatch chiles if you can’t find any, substitute a 4 ounce can of roasted green chiles and skip the roasting step
½ medium green cabbage shredded
¼ cup cilantro chopped
2 cloves garlic minced
½ teaspoon ground cumin
2 teaspoons hot sauce
2 tablespoons lime juice you might want a bit more
2 tablespoons seasoned rice vinegar
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt to taste
freshly ground black pepper to taste
Crumbled Cotija cheese for topping (or substitute crumbled Feta), optional

Instructions

Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
Place the chiles, cabbage and cilantro into a large bowl. Combine.
In a small bowl, whisk the remaining ingredients not including the cheese.
Pour over the slaw mixture.
Serve topped with the cheese if using.

Nutrition

Nutritional values are approximate.

Country Coleslaw

Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Louisiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.

I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own. For more heat, try my firecracker slaw.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Print Pin

5 from 1 vote

Country Coleslaw

This slaw has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.

Course Side

Cuisine American

Keyword cole slaw, coleslaw, slaw

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 126kcal

Author Based on a recipe from Besh’s Big Easy