Ingredients
- 1 (16-ounce) bag 3-color slaw mix
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 jalapeno pepper, seeded and minced
- Orange Chili Vinaigrette, recipe follows
Directions
In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately.
Orange Chili Vinaigrette:
- 1 teaspoon orange zest
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup light olive oil
- 2 tablespoons hot chili oil
In the container of an electric blender, combine the orange zest, orange juice, lime juice, mustard, sugar, cumin, salt, and pepper and process until smooth. With the blender running, add the oils in a slow, steady stream. Cover and refrigerate until ready to use.
Yield: 1 1/2 cups
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By vaguy
richmond, VA
on June 16, 2012
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The only positive comment that my crowd made about this otherwise forgettable slaw was that it had some heat to it. Aside from the heat, it was pretty bland. There are lots of better non-mayo slaw recipes. I would not waste my time making this again. Not one person thought it very good. It wasn't horrible; just not particularly wonderful.
By sjhunter1
Austin, Texas
on August 18, 2011
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Great citrusy flavor. I didn't add the poblano as it was spicy enough with the jalapeno & red chili oil! It's a nice twist on regular coleslaw; I like that it doesn't have any mayo, makes it nice & light & refreshing. Yum!
By bohobaker
lombard, 52
on May 30, 2010
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I made this to take to a friends bbq...I was disappointed in the flavors (followed the reciped to the "t" wont be making this one in the future.
Have no fear-every other PD recipe has been delicious
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