Coleslaw with Green Chile Dressing

Prep time: 20 minutes
Servings: 6

• 1 1/2    cups mayonnaise
• 1          cup sour cream
• 3/4       cup Rio Luna Organic Diced Green Chiles, drained
• 6          tablespoons apple cider vinegar
• 2          tablespoons Dijon mustard
• 2          tablespoons Sriracha sauce
• 2          tablespoons agave nectar
• 2          cups shredded napa cabbage
• 1          cup shredded red cabbage
• 1          cup shredded carrots
• 1/2       cup thinly sliced white onions
• 2 1/4    teaspoons kosher salt, plus additional, to taste
• 1/2       teaspoon ground black pepper, plus additional, to taste

1. In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
2. In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.