Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing

Salads, Sandwiches, Vegetable Sides, Vegetarian Entrees
Pita pockets with a cabbage apple slaw and green chile dressing #greenchile #slaw #pita | mjskitchen.com

This cabbage apple slaw pita pocket is a recipe I’ve been making for decades with little changes here and there for variety. The most recent change was the addition of green chile dressing. This dressing is made with homemade mayonnaise (recipe below), Dijon type mustard, and a generous amount of green chile spice mix. The green chile mix adds a bit of a bite to the slaw as well as the delectable flavor of green chile. So good!

The slaw is relatively simple – cabbage, apple, carrot, toasted nuts or seeds, and one favorite slaw ingredients – pickle. I even add a little pickle brine to the dressing. When you use the cabbage apple slaw for pita pockets you get a light and refreshing summer lunch or supper, and an easy camping meal. And you could forego the pita altogether and just use the slaw as a side for barbecue. No matter how you serve it or when, this cabbage apple slaw with green chile dressing is a winner.

Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing

Pita pockets with a cabbage apple slaw and green chile dressing #greenchile #slaw #pita @mjskitchen
Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing (Recipe)
Prep
20 mins
Total Time
20 mins
 

What a healthy lunch!  A cabbage and apple slaw with a slightly spicy green chile dressing, tossed together and stuffed into pita bread pockets.  The slaw also makes a nice side for a BBQ.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Light Lunch, Sandwich, Side Dish, Vegetarian
Yields: 6 cups of slaw
Recipe Author: MJ of MJ’s Kitchen
Ingredients
Measurements for slaw ingredients are not exact. You can go a little under or over.
    Slaw Ingredients
    • 4 cups cabbage. diced
    • 2 crispy apples. diced
    • 1 large carrot. grated
    • ¼ of a large onion. diced
    • Generous ¼ cup diced dill pickle*
    • 3 Tbsp. toasted sunflower seeds*
    • 1 Tbsp. minced chives*
    Green Chile Dressing
    • ¼ cup mayonnaise* (recipe below or yogurt)
    • 1 Tbsp. Dijon style mustard
    • juice from half a large lime
    • 1 Tbsp. dill pickle brine
    • 2 tsp. green chile spice blend*
    Pita Bread, halved and open to create pockets
      Instructions
      1. Toast the seeds by placing in a hot skillet over medium low heat, shaking and tossing the seeds around until lightly toasted on both sides. 
      2. Place all of the slaw ingredients, including the toasted seeds, in a large bowl and toss to combine.

      3. Whisk the green chile dressing ingredients in a small bowl. Pour over slaw and toss to coat.

      4. Serve as a slaw side dish or stuff into the pocket of pita and make a pita sandwich (our favorite).
      Kitchen Notes

      Pickles – Use Kosher dill or regular dill and if you don’t like dill, then substitute with sweet pickles.

       

      Sunflower Seeds – Toasted pumpkin seeds, pecans, walnuts can be substitute for the sunflower seeds. Our two favorites are the sunflower seeds and pecans.

       

      Chives – Good substitutes include dill weed, parsley, lovage, or green part of scallions.

       

      Mayonnaise and Green Chile Blend – Use 1/4 or more of this Green Chile Mayonnaise.

       


      Homemade Mayonnaise using an immersion blender
      A cabbage apple slaw with green chile dressing #greenchile #slaw | mjskitchen.com

      Homemade Mayonnaise Using Immersion Blender

      Easily make your own mayonnaise using the immersion blender method shown below and the following ingredients.

      Place the following in a 2 cup measuring cup in order listed:

      • 1 medium to large egg at or near room temperature
      • 1 tsp. apple cider vinegar or brine from pickled peppers for a spicier version
      • A pinch or two of sea salt
      • Avocado oil – add to other ingredients until total reaches the 3/4 cup mark
      • Place the immersion blender at the bottom of the cup, turn it on medium. When you start to see mayonnaise forming and slowly raise until all of the oil has been incorporated. Increase speed to high for about 10 seconds. (See video)
      • Use immediately or place in the refrigerator to set overnight.

      How to make mayonnaise with an immersion blender by James Strange (source: YouTube.com)

      Pita pockets always make such a great lunch or light dinner. Here are a few more stuffing ideas that you will enjoy. For even more interesting flavors, cut up some of the cantaloupe and add to the chicken salad and if you have smoked salmon, add a little to the cucumber salad before stuffing.

      44 Comments

      1. MJ, I could really use this chili mayo recipe in SO many recipes, especially on a great sammie! Chili makes everything so much better! We go through tons of mayonnaise and I know that we’d love this. Thank you for the video too, so helpful!

      2. Now this is an interesting way of serving a slaw, bravo! It will make a great van food for me 😀

      3. I love how you flavored this slaw, a little sweet and a little spicy. Yum! I add pickle to my slaw too, great minds think alike. 🙂 Scheduled your post to be shared on Twitter today, thanks for sharing with us at the Friday Frenzy!

      4. I love any slaw with apples the apple adds sweetness and more crunch to it.

      5. I am a huge pickle fan and a huge slaw fan, so I’m really liking your idea to use pickle in your slaw!!

        • Pickle fan…you and me both. I’ve always added pickle to my slaw. I think it’s a southern thing. 🙂 Thanks Amy!

      6. What a fabulous vegetarian sandwich! I love a good slaw, it’s one of my favorite salads ever.

        Thanks for linking up to the Friday Frenzy. Oh and I pinned this to my vegetarian board so I can find it again.

      7. I love all sorts of slaws, but never thought of eating it in a pita! Love this idea—and your green chile dressing makes this one outstanding dish!

      8. What a delicious combination of ingredients! A very summery way to enjoy your pitas!

      9. Now that is a fabulous slaw. The dressing sounds great and love the touch of pickle brine. The nuts and apples are a great touch too. I see this in my lunch future!

      10. OMG! it looks so delicious!

        But why aren’t you using a good tool for generating recipe cards for your recipes?
        Here is a good one with nice features: http://www.recipesgenerator.com

      11. Love slaws every which way and this one is a winner! My immersion blender just broke-not that I mind-it was kind of old-Can’t wait to get a new one and try this!

      12. I love this, though I wont probably use it with pita a good roast chicken will be perfect with it

      13. Green chile dressing?! Well, I know what I’m taking to our next potluck! MJ, this looks awesome ~ great idea.

      14. Love these crunchy delicious pita pockets. We are slaw fans and I know for sure my family will love this.

      15. I absolutely love slaw. Mine is usually just cabbage, carrots and a touch of onion and a mayo dressing. This is a nice way to change it up.

        • My husband isn’t a cabbage fan and I love it, so whenever I make slaw I have sort of hide the cabbage with lots of other flavors. He loves this slaw so It’s works. 🙂 Thanks!

      16. So … mom and I are on a bit of a healthy eating regime, cut out red meat and having at least one vego meal a week. Our lunchs are always vegetarian, can’t wait to try this pocket loaded with yumminess, especially love the fancy mayo. What a brilliant idea.

      17. I made this exactly like the recipe said and it was super delicious!

        • WOW!! I am thrilled that you enjoyed this slaw and pita pockets!!! Thank you so much for letting me know. Now that you have the green chile mix, you can make some tasty scrambled eggs or just sprinkle it on fried eggs. 🙂

      18. Delicious slaw and especially that dressing with a kick! I have not made mayo in a long time. The last time I was able to find pasteurized eggs but recently I have not seen these kinds of eggs.

        • Thanks! I have to admit that I don’t use pasteurized eggs because I personally know the source of my eggs supplier and the eggs I get are from well cared for hens and less than a week old. But I know what you mean. I haven’t seen them in stores in a while.

      19. Pickling brine, toasted sunflower seeds, green chile spice blend… this recipe has such an obvious MJ touch! I have never seen such a summery, beautiful light pita filling! It’s been ages since I made mayonnaise… I’m too lazy, but whenever I have homemade mayonnaise somewhere I always think how fantastic it is in comparison to all those I buy… but yours is so original: hot pickling brine and avocado oil must make it exceptional.

        • I’m giggling! It is an MJ recipe, isn’t it? 🙂 The mayo does make a difference to many dishes and, by using the immersion blender, it is SO easy to make. You should give it a try. Thanks Darlin!

      20. So crunchy and delicious! I love that chili dressing! Can I use sour cream instead of mayo here?

        • Thanks so much Angie! Yes, you can use sour cream or plain Greek yogurt. It will impart a little different flavor, but the green chile mix should hide most of the difference. 🙂

      21. I adore slaw recipes. It’s a great way to easily enjoy vegetables! The green chile dressing sounds amazing!

      22. I’ve made mayo plenty of times using a regular blender, but not with an immersion one. Definitely have to give that a whirl. 🙂 Anyway, super slaw — and I really like the green chile in the dressing. Thanks!

        • Thanks John! You really do need to try the immersion method. It’s so quick and the result is awesome! I haven’t bought mayo since the first time I tried it. 🙂

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