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
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
SOUTHWESTERN COLESLAW W/ CHIPOTLE DRESSING
Steps:
- In a food processor, combine all ingredients for dressing. Pulse until well combined, and set aside. In a large bowl, combine vegetables. Stir in dressing, and mix together until well combined. Refrigerate 1 hour before serving.
THREE-PEPPER SLAW WITH CHIPOTLE DRESSING
Categories Salad Citrus Garlic Vegetable Side Low Fat Bell Pepper Summer Jícama Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
- Mix chopped parsley into coleslaw. Serve at room temperature.
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