Chipotle Coleslaw

Photo: Leo Gong; Styling: Karen Shinto
This may look like your grandma's coleslaw, but it sure doesn't taste like it. We loved the flavor of this slaw piled atop pulled-pork sandwiches. Prep Time: about 30 minutes.

Yield:

Makes 6 to 8 servings

Recipe from

Nutritional Information

Calories 215
Caloriesfromfat 67 %
Protein 3.7 g
Fat 16 g
Satfat 4 g
Carbohydrate 17 g
Fiber 4.7 g
Sodium 473 mg
Cholesterol 16 mg

Ingredients

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
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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Bill Jamison and Cheryl Alters Jamison,

Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining

June 2007