ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Coleslaw

Photo: Leo Gong; Styling: Karen Shinto
Yield Makes 6 to 8 servings
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.

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