I love the tagline of this recipe that says, "this may look like your grandma's coleslaw, but it sure doesn't taste like it." My neighbor made this last Summer on a hotter than heck day and piled it atop pulled-pork sandwiches. Trust me, it's worth the prep time - about 30 minutes. If you like it spicy, this is the recipe for you. Just be careful with the chilies and cilantro, they can sneak up on your quickly and then...it will be too late.
Chipotle Coleslaw from My Recipes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon molasses (not blackstrap)
- 1 1/2 teaspoons sugar
- 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can (I use fresh)
- About 1 tsp. kosher salt
- 6 cups each packed shredded green and red cabbage
- 7 green onions, green and pale green portions, sliced into thin rounds
- 1 cup tightly packed chopped fresh cilantro leaves
1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.
This is hands down the #1 recipe that I am looking forward to the most this Summer. Give it a try...but keep a tall glass of ice water (or your favorite beverage) on hand!