Best 5 Green Chile Coleslaw Recipes

Indulge in a symphony of flavors with Green Chile Coleslaw, a refreshing and tangy side dish that adds a delightful twist to your meals. This delectable salad offers a vibrant combination of textures and tastes, featuring crisp cabbage, crunchy bell peppers, and a zesty dressing made with tangy green chiles, creamy mayonnaise, and a hint of sweetness. The addition of cotija cheese adds a savory touch, while fresh cilantro brings a burst of aromatic freshness. Whether you're looking for a light and healthy side for your next barbecue or a flavorful complement to your tacos, this Green Chile Coleslaw is sure to impress. The recipe includes variations for a spicy version, a vegan option, and a low-carb alternative, catering to diverse dietary preferences. Get ready to elevate your culinary experience with this delightful Green Chile Coleslaw!

Here are our top 5 tried and tested recipes!

GREEN CHILE COLESLAW

Green Chile Coleslaw image

Make and share this Green Chile Coleslaw recipe from Food.com.

Provided by zeldaz51

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup chopped roasted green chili
1/4-1/2 cup chopped cilantro, to taste
2 tablespoons neutral vegetable oil
2 tablespoons rice vinegar
2 tablespoons sugar
1/2 cup mayonnaise (do NOT use Miracle Whip!)
6 -8 cups shredded cabbage or 6 -8 cups coleslaw mix
salt, freshly ground black pepper to taste

Steps:

Combine chile through mayonnaise in a large bowl and whisk until smooth.
Add cabbage, combine well, season to taste. Let marinate at room temperature for 15 minutes, or refrigerate up to a day.

Nutrition Facts : Calories 233, Fat 16.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 229.6, Carbohydrate 21.2, Fiber 2.9, Sugar 12.5, Protein 2

VERY GREEN COLESLAW WITH GRILLED POBLANOS

Very Green Coleslaw With Grilled Poblanos image

Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.

Provided by Nicole Taylor

Categories dinner, lunch, condiments, salads and dressings, slaws, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 poblano chiles
12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
1 cup thinly sliced scallions
1 cup seasoned rice vinegar
¼ cup granulated sugar
¼ teaspoon kosher salt (such as Diamond Crystal)
2 garlic cloves, grated
¼ cup apple cider vinegar
½ teaspoon celery seed
¼ teaspoon kosher salt (such as Diamond Crystal)
¼ cup extra-virgin olive oil
½ teaspoon hot sauce (optional)

Steps:

Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.

VEGETABLE COLESLAW

Vegetable Coleslaw image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

CILANTRO-LIME COLESLAW

Cilantro-Lime Coleslaw image

This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.

Provided by Mom

Categories Salad Coleslaw Recipes With Mayo

Time 25m

Yield 7

Number Of Ingredients 10

Ingredients

¾ cup mayonnaise
1 lime, zested
2 teaspoons fresh lime juice
½ teaspoon rice vinegar
2 cloves garlic, minced
2 teaspoons sweet chili sauce
2 teaspoons white sugar
3 tablespoons finely chopped fresh cilantro
¼ red onion, finely diced, or more to taste
4 cups shredded green cabbage, or more to taste

Steps:

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g

GREEN COLESLAW

Green Coleslaw image

A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.

Provided by Cookin-jo

Categories < 15 Mins

Time 15m

Yield 14 cups

Number Of Ingredients 9

Ingredients

12 cups slivered cabbage
1 large green pepper, chopped
1 onion, diced fine
1 cup sugar
1 cup vinegar
3/4 cup vegetable oil
1 tablespoon dry mustard
1 tablespoon celery seed
1 tablespoon salt

Steps:

Toss together cabbage, pepper and onion.
Sprinkle with sugar and toss.
Combine remaining ingredients in a saucepan and bring to a boil.
Pour over the slaw and toss. Let stand one hour.
Refrigerate a minimum of an hour, but a few hours is good.

Nutrition Facts : Calories 187.2, Fat 12.1, SaturatedFat 1.6, Sodium 510.8, Carbohydrate 19.4, Fiber 1.9, Sugar 17.1, Protein 1.3

Tips:

Use a sharp knife or a mandoline to thinly slice the cabbage and onion for a more uniform texture and better flavor distribution.
If you like a spicier coleslaw, use hotter green chiles or add a pinch of cayenne pepper.
To save time, you can use a pre-made coleslaw mix. Just be sure to add the green chiles, cilantro, and dressing.
For a healthier version, use Greek yogurt or low-fat mayonnaise in the dressing.
Garnish the coleslaw with additional cilantro, green onions, or a sprinkle of cotija cheese before serving.

Conclusion:

Green chile coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this coleslaw is sure to be a hit. So next time you are looking for a delicious and healthy side dish, give this green chile coleslaw a try. You won't be disappointed!