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

Equipment

Mixing Bowl

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
Cotija cheese crumbled, or 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.

Notes

Stir before serving.

Nutrition