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.
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
How to Make It
Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
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.
Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining
Loved it . . . followed the recipe and it was perfect, a keeper! Can't believe someone actually made changes to the recipe and then had the nerve to give one star because the flavors didn't blend . . . duh!
This was really good! I followed the recipe almost exactly - however, I left the cilantro and green onions off of my husband's portion since he is not a fan. I thought both versions were great. So, if you do not like cilantro, leave it out and you will still love it. If you like cilantro, definitely add it in, it gives it a whole new level of flavor. I thought the spice from the chipotle was just about right, but if you wanted it extra spicy, just add more to taste. We will definitely be having this again.
theycallmered obviously reviewed another recipe.
I found this slaw recipe to be horrible. The lime and Greek yogurt reacted strangely giving the slaw a weird mouth texture. The dressing was bland even with double the amount of chipotle peppers added. BLECH!
Tangy, way more interesting than the average coleslaw. Keeps well for several days without getting soggy. Made two versions, one followed the recipe exactly, the other used four times as much chipotle chile for the hot food enthusiasts. Both were devoured with gusto.
Great simple and impressive salad! Be sure you use ONE CANNED CHIPOTLE CHILI. My husband thought the recipe called for one can of chilis it would have been inedible. We only used half of the dressing we made just to be sure everyone could eat it, and it was still perfect. I'm saving the extra dressing for the next batch!