Habanero Slaw

As summer knocks on the door it’s time to lighten up and brighten up.  This salad is crisp ,refreshing and a chilihead’s delight.  The true depth of flavor for this simple salad comes from the habanero chile peppers that serve as the foundation for the dressing.  There is sweet fruitiness  that accompanies the fierceness of an habanero pepper.  Their flavor is very distinct and when handled and prepared properly can be enjoyed without scorching the inside of your mouth.

When working with the pepper, I recommend using gloves to avoid an unfortunate incident with the residual chili oil and your eyes or another more painful part of your body.

Habanero Slaw
Prep time: 
Total time: 
Serves: 4
  • 1 small napa cabbage, shredded
  • 1 large carrot, julienned
  • 1 habanero chili, deseeded and minced
  • 1 small garlic clove
  • 3-4 scallions
  • 2 tbsp/30 mL lemon/lime juice
  • 1 tsp/15mL honey
  • 1 tbsp/15g cumin
  • 3-4 tbsp/ 45-60mL olive oil
  1. Finely mince habanero and garlic clove with a sprinkle of salt to create a paste. Place in a small bowl. Add lemon juice, honey, and cumin. Mix together with a fork. Slowly stream in olive oil while whisking to create a dressing.
  2. In a large bowl add cabbage, carrot and scallions. Dress slaw, making sure its thoroughly incorporated. Salt to taste and refrigerate for at least an hour before serving.
**If you can't find habaneros at your market, omit the garlic as well and just add a splash of your favorite habanero hot sauce.**




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