Looking for an easy side dish to go with tacos, enchiladas, or chile con carne?
This Hatch Green Chile Coleslaw is the answer. It’s tangy, crunchy, fresh, and made to pair perfectly with anything spicy. The magic? A vinegar-based dressing and a spoonful of Randy’s Salsa right on top. This is the kind of recipe that’s so simple, you’ll find yourself making it every week.
It’s a Fresh Chile family favorite. Sometimes used as garnish, sometimes the main event.
Ingredients
- ½ head green cabbage (or purple cabbage for color)
- ½ cup apple cider vinegar
- ½ cup vegetable oil (or olive oil)
- 1 tsp salt
- 1 tsp black pepper (coarse grind preferred)
- Sharp cheddar cheese (for topping)
- Randy’s Salsa
Quick Instructions
1. Slice the Cabbage – Cut into long, thin shreds. Keep it crunchy.
2. Mix the Dressing – Combine vinegar, oil, salt, and pepper. Stir well.
3. Wait to Dress – Don’t add dressing until just before serving.
4. Toss and Top – Coat cabbage with dressing, mix in shredded sharp cheese.
5. Spoon on the Salsa – Top with Randy’s Salsa and mix lightly.
6. Serve It Up – Great as a side, a taco topper, or even its own salad.
Feeds your whole crew or makes the perfect solo snack straight from the bowl with a fork. No need to explain yourself.
Watch the Recipe
From cabbage to salsa, we show you how to make this crunchy coleslaw step-by-step — and why it makes every Hatch chile dish even better.
Add It to Your Table
Pair this coleslaw with enchiladas, tacos, or anything off the grill.
Top it with Randy’s Salsa, and taste how Hatch chile transforms a side dish into a star.
Why Use Randy’s Salsa?
Randy’s Salsa is packed with roasted Hatch red and green chile, Hatch onions, garlic, a little tomato, and just the right balance of salt and bouillon. It’s thick, fresh, and designed to be spooned, not poured. No water, no fillers — just flavor.
It turns simple cabbage into something bold, bright, and addictive.