Peppery Coleslaw with Orange Chili Vinaigrette

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Peppery Coleslaw with Orange Chili Vinaigrette Peppery Coleslaw with Orange Chili Vinaigrette

Servings: 6-8
Prep Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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

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 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:

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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Reader Comments:


I originally saw this recipe in a Paula Deen soft cover magazine/recipe book. I lent it to a friend to share this recipe & she lost the book. Do u think I could find it again? It had so many great recipes.

By Gwen on November 13, 2012


sounds delicious.

By Anonymous on May 17, 2012


This was such a fresh and light twist on coleslaw. I couldn't find the bag mix since it was off-season, so I shredded green, red and savoy cabbage. We really enjoyed it, but we liked it even more after it had sat for a few days. And we liked it even more than that when we topped it with ground honey-roasted peanuts. Thanks for the healthy alternative to a mayo-based slaw!

By Kristen Arute on January 21, 2012


Hey Billie! Chili Oil can be found in the Ethnic section of any grocery store. Look among the Asian products. It is so good with so many things. Paula made a simple cucumber soup the other day and gave just a dash of chili oil on the top. It was amazing and so simple. Happy Cooking!

By Libbie Summers, Senior Food Editor for Paula Deen on July 10, 2011


Hey Mary L. Overkamp! I love all of your ideas for the fresh vegetables! The small casserole dishes that Paula uses are from Le Creuset. Happy Cooking!

By Libbie Summers, Senior Food Editor for Paula Deen on July 10, 2011


Love that slaw, and the squash and zuchhini cakes, and the Indian succotash. Fresh vegetables are always the key to delicious sides. Also where do you get those little individual casseroles for your soups, and desserts? You had yellow and blue ones with the little handles on the sides. I love making your french onion soup, and the molten lava cakes. Would like some of those casseroles to make them in. By Mary L. Overkamp July 7, 2011

By Ms. Mary L. Overkamp on July 07, 2011


Paula, would you please tell me what or how to make or get hot chili oil? thank you

By Billie Alexander on July 05, 2011


I loved the recipe only I had to make some adjustments to it but it came out great. As a matter of fact i love all your ideas and recipes....even your hair style (which I have been trying to copy but it is not exactly....). Thanks for sharing!

By Mariliza Callaway on June 21, 2011

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