Smoky Chipotle Coleslaw Recipes

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CHIPOTLE COLESLAW

Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.

Provided by Brian Genest

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 10



Chipotle Coleslaw image

Steps:

  • Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

SMOKY CHIPOTLE COLESLAW

I saw this made on TV, then went looking for the recipe and came up with this yummy, slightly smoky, slightly sweet coleslaw! I hope you enjoy it as much as I do! Great to serve with a Mexican or Tex Mex dinner or to take to a picnic!

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 6-8

Number Of Ingredients 12



Smoky Chipotle Coleslaw image

Steps:

  • Prepare dressing:.
  • In a medium bowl, stir the dressing ingredients together.
  • In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley.
  • Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours.
  • Before serving, taste and add more salt if desired.
  • Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!

1/2 cup mayonnaise
1/2 cup light sour cream
3 tablespoons white wine vinegar (or white balsamic or regular white vinegar)
1 tablespoon molasses
1 1/2 teaspoons honey (or agave syrup or sugar)
1 small chipotle pepper, minced, plus 1 tsp. adobo sauce from the can (more or less to taste)
1/4 teaspoon ground cumin (optional)
1 teaspoon kosher salt
4 cups packed green cabbage, shredded
2 cups red cabbage, shredded
7 green onions, sliced thin
1 cup cilantro, divided (or parsley or use both to make one cup)

SMOKED CHILE COLE SLAW

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Smoked Chile Cole Slaw image

Steps:

  • Combine Hellmann's® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
  • Also terrific with Hellmann's or Best Foods Light Mayonnaise.

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

CHIPOTLE SLAW

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 11



Chipotle Slaw image

Steps:

  • Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
  • Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

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