Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.
The Perfect Side For A BBQ
This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my Lexington slaw.
Chipotle Coleslaw
Ingredients
For the dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon molasses
- 1 ½ teaspoons sugar
- 1 chipotle peppers in Adobo sauce minced, plus 2 teaspoons adobo sauce (We love spicy, so I more than doubled the amount of chipotle and adobo)
- 1 teaspoon Kosher salt
For the salad
- 1 14 ounce coleslaw mix
- 7 green onions green and pale green portions, sliced thin
- 1 cup cilantro divided
Instructions
For the dressing
- Whisk together the dressing ingredients.
For the salad
- Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
- Add in dressing and fold to combine.
- Serve garnished with remaining cilantro.
Notes
Nutrition
Nutritional values are approximate.
