Coleslaw with Green Chile Dressing

Makes: 6 servings

Prep Time: 20 mins


  • 1-1/2 cups mayonnaise
  • 1 cups sour cream
  • 3/4 cup RIO LUNA™ Organic Diced Green Chiles, drained
  • 6 tablespoons NATURE’S INTENT® Apple Cider Vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mild harissa paste
  • 2 tablespoons agave nectar
  • 2 cups shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • ½ cup thinly sliced white onions
  • 2-1/4 teaspoons kosher salt
  • ½ teaspoon ground black pepper

Made With


  1. Whisk first 7 ingredients in medium bowl until well blended.
  2. Combine remaining ingredients in large bowl. Add mayonnaise mixture; toss until well coated. Adjust seasoning with additional salt and pepper, if desired.

Recipe Note

Coleslaw can be prepared ahead of time. Refrigerate up to 1 day and toss again before serving.

Harissa is a spicy Middle Eastern chile paste and can be found in tubes in the international section of large supermarkets. Sriracha sauce makes a good substitute.