Coleslaw with Creamy Chili Vinaigrette

Ingredients

• For the chili vinaigrette:
• 1/2 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Fresno chili pepper, stemmed and seeded
• 2 teaspoons 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 heavy cream
• For the slaw:
• 10 ounces shredded green or Savoy cabbage
• 10 ounces shredded purple cabbage
• 10 ounces shredded carrot

Directions

1. For the Chili Vinaigrette: Place everything except the cream in a blender jar. Blend on high until the mixture is smooth, stopping to scrape the inside of the jar with a flexible spatula as needed. Reduce the blender to low and drizzle in the cream slowly so the dressing comes together. Taste, then season with salt and pepper as needed.
2. For the Slaw: Put the cabbages and carrots in a large bowl. Add the chili vinaigrette and toss until the vegetables are evenly coated. Allow the slaw to stand for at least 10 to 15 minutes before serving. If you prefer a softer, more relaxed slaw, let it rest for 30 minutes. Taste again and add more salt if you’d like. Cover and refrigerate until you’re ready to serve.