Recipe courtesy of Chris Hodgson


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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 8 to 10 servings
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2 cups mayonnaise

1 cup creme fraiche 

1 cup sour cream 

4 ounces sherry vinegar 

2 ounces agave 

2 ounces whole-grain mustard 

2 ounces olive oil 

1 tablespoon ground cumin 

2 tablespoons chili flakes 

2 tablespoons kosher salt 

1 tablespoon freshly ground black pepper 

1/2 pound green cabbage, shredded 

1/2 pound purple cabbage, shredded 

1/2 pound corn, grilled and removed from cob 

1/4 pound carrots, shredded 

3 poblano chiles, roasted and thinly sliced 

2 heads endive, thinly sliced 

10 brussels sprouts, shaved 

2 tablespoons fresh parsley, chopped, plus more for garnish 


  1. Combine the mayonnaise, creme fraiche, sour cream, vinegar, agave, mustard, oil, cumin, chili flakes, salt and pepper in a large bowl. Add the green cabbage, purple cabbage, corn, carrots, poblanos, endive, brussels sprouts and parsley and toss until fully coated with dressing. Garnish with the parsley.

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