Coleslaw With Creamy Chili Vinaigrette Recipe

• 1/2 cup (120ml) extra-virgin olive oil
• 1/4 cup (60ml) apple cider vinegar
• 1 Fresno chili pepper (20g), stemmed and seeded
• 2 teaspoons (10g) sugar
• 1 clove garlic
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 cup (60ml) heavy cream
• 10 ounces (280g) shredded green or Savoy cabbage
• 10 ounces (280g) shredded purple cabbage
• 10 ounces (280g) shredded carrot

1. Add all ingredients except cream to the jar of a blender and blend on high until smooth, scraping down sides of blender jar as needed with a flexible spatula. Turn the blender on low speed and slowly add cream to emulsify. Season vinaigrette to taste with salt and pepper.
2. Combine cabbages and carrots in a large bowl. Pour chili vinaigrette over cabbage mixture and toss to coat. Let slaw sit for at least 10 to 15 minutes before serving. (I tend to like my slaw a little more wilted, so I let it sit for 30 minutes.) Taste and adjust seasoning with more salt if desired. Cover slaw and refrigerate until ready to serve.

extravirgin olive oil, apple cider vinegar, chili pepper, sugar, clove garlic, kosher salt, freshly ground black pepper, heavy cream, cabbage, purple cabbage, carrot

Taken from www.seriouseats.com/recipes/2018/10/coleslaw-creamy-chili-vinaigrette-recipe.html (may not work)