In a small dry skillet, toast the dried ancho chili over medium heat for 30 seconds per side until fragrant.
Place it in a bowl, cover with hot water, and let soak for 10 minutes until soft. Drain and chop.
In a blender or food processor, combine the softened ancho chili, mayo, yogurt, lime juice, vinegar, honey, garlic, cumin, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed (add a splash of water if too thick).
In a large bowl, toss together the green and purple cabbage, corn, carrots, bell pepper, red onion, tomatoes, queso fresco and jalapeño.
Pour the ancho chili dressing over the vegetables and toss until everything is well-coated. (Reserve some until right before serving to ensure slaw is not to dry)
Stir in chopped cilantro and sprinkle with cotija cheese.
2. Chill for 15–30 minutes if possible, then serve cold or at room temperature.
- Diced avocado for creaminess
- Extra lime wedges on the side
- Tajín seasoning sprinkled on top for a tangy kick
- Tortilla strips for garnish
Ingredients
Directions
In a small dry skillet, toast the dried ancho chili over medium heat for 30 seconds per side until fragrant.
Place it in a bowl, cover with hot water, and let soak for 10 minutes until soft. Drain and chop.
In a blender or food processor, combine the softened ancho chili, mayo, yogurt, lime juice, vinegar, honey, garlic, cumin, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed (add a splash of water if too thick).
In a large bowl, toss together the green and purple cabbage, corn, carrots, bell pepper, red onion, tomatoes, queso fresco and jalapeño.
Pour the ancho chili dressing over the vegetables and toss until everything is well-coated. (Reserve some until right before serving to ensure slaw is not to dry)
Stir in chopped cilantro and sprinkle with cotija cheese.
2. Chill for 15–30 minutes if possible, then serve cold or at room temperature.
- Diced avocado for creaminess
- Extra lime wedges on the side
- Tajín seasoning sprinkled on top for a tangy kick
- Tortilla strips for garnish