Introducing Chipotle Coleslaw: A zesty twist on a classic favorite. This delectable side dish combines the refreshing crunch of coleslaw with a smoky kick of chipotle peppers. Perfectly balanced flavors that will elevate any meal. Get ready to spice up your taste buds with this irresistible and easy-to-make recipe!
Creamy & Spicy Chipotle Coleslaw
The Creamy & Spicy Chipotle Coleslaw is a delicious twist on the classic summer side dish. It incorporates chipotle peppers in adobo sauce to add smoky heat and flavor. The recipe suggests using just one pepper from a 7 oz can of chipotle in adobo, along with 2 tablespoons of the sauce. However, you can adjust the amount of peppers to your desired level of spiciness.
To make the coleslaw, you’ll need shredded cabbage (either green or purple, or a mixture of both), chopped green onion, cilantro, and a dressing made from mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar, and salt. The dressing is mixed together and then added to the cabbage mixture. The coleslaw should be chilled for about 15 minutes before serving.
You can make this coleslaw ahead of time by storing the dressing separately from the cabbage until you’re ready to serve it. This will help prevent it from becoming watery. If you’re taking it to a party or event, you can add the dressing before transporting. The coleslaw will stay crisp for about 3-4 hours if refrigerated.
Chipotle peppers in adobo are dried and smoked jalapeño peppers that are rehydrated and canned in a sweet and tangy sauce made with tomato, vinegar, garlic, and spices. They have a medium to hot heat rating on the Scoville scale. Keep in mind that the texture of the cabbage will change if frozen, so it’s best to eat the coleslaw within a day or two for freshness.
Overall, this Creamy & Spicy Chipotle Coleslaw is an easy and flavorful summer side dish that pairs well with any main course. Whether you’re having a picnic or hosting a cookout, this coleslaw will add some heat and crunch to your meal.
Ingredients You’ll Need
This Creamy & Spicy Chipotle Coleslaw recipe requires the following ingredients:
– 4 cups shredded cabbage (green or purple, or both)
– 1/2 (7oz) can chipotle in adobo (1 pepper, finely chopped + 2 tbsp sauce)
– Mayonnaise
– Rice vinegar
– Sugar
– Salt
– Carrot (shredded)
– Green onion (chopped)
– Cilantro (chopped, optional)
How to Make Creamy & Spicy Chipotle Coleslaw
To make Creamy & Spicy Chipotle Coleslaw, start by making the dressing. In a small bowl, combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar, and salt. Stir until the sugar is dissolved. Taste the sauce and adjust the spiciness by adding more chipotle peppers if desired.
Next, prepare the cabbage and carrot. Finely shred 4 cups of cabbage (either green or purple or a mixture of both) using a mandolin or a grater. Shred one carrot using a grater or peeler and pat it dry with a paper towel to remove excess water.
In a large mixing bowl, add the shredded cabbage, carrot, chopped green onion, cilantro, and the prepared dressing. Stir well to incorporate the sauce into the coleslaw mixture.
Cover the bowl and refrigerate for 15 minutes before serving. This allows the flavors to meld together and makes it taste even better when chilled.
You can make this coleslaw ahead of time but keep in mind that it will become more watery as it sits. To combat this, store the dressing separately from the salad until about an hour before serving. If you want to store a large batch in the fridge to eat over several sittings, just add the dressing each time you take a serving to keep it fresh.
Enjoy this Creamy & Spicy Chipotle Coleslaw as a refreshing side dish for picnics or cookouts!
What Chipotles to Use
For this creamy and spicy chipotle coleslaw recipe, it is recommended to use chipotle peppers in adobo sauce. Chipotles in adobo are dried and smoked jalapeño peppers that are rehydrated and canned in a sweet and tangy sauce made with tomato, vinegar, garlic, and other spices. The two brands commonly used are La Costena and La Morena, which can be found at most grocery stores in the U.S. or at a Mexican grocery store.
When using chipotle peppers in adobo, it’s important to be light-handed with them as they pack serious heat. Start with just one pepper from the jar, chopped, plus 2 tablespoons of the sauce. You can always add more if you want it spicier. The flavor of the sauce is incredibly smoky and delicious, making it a fantastic addition to the coleslaw.
This creamy and spicy chipotle coleslaw is simple to make. Start by finely shredding 4 cups of cabbage (green or purple) using a mandolin or a large slot cheese grater. You can also use a bag of coleslaw mix (14 oz) if preferred.
In a small bowl, combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar, and salt. Stir until the sugar is dissolved and adjust the amount of chipotle peppers based on your desired heat preference.
In a large mixing bowl, add the shredded cabbage (or coleslaw mix), shredded carrot (pat dry with a paper towel to remove excess water), chopped green onion, cilantro (optional), and dressing. Stir well to incorporate the sauce into the vegetables.
Cover the coleslaw and refrigerate for 15 minutes before serving to allow the flavors to meld together. The coleslaw can be made ahead of time, but keep in mind that it may become more watery the longer it sits. To combat this, store the dressing separately from the salad until shortly before serving.
What Cabbage to Use
This creamy and spicy chipotle coleslaw recipe calls for 4 cups of shredded cabbage. You can use either green or purple cabbage, or a combination of both, depending on your preference. Green cabbage has a mild and slightly sweet flavor, while purple cabbage is slightly peppery and adds vibrant color to the coleslaw. Feel free to experiment with different ratios of green and purple cabbage to find the combination you like best.
If you don’t have the time or desire to shred your own cabbage, you can also use a bag of coleslaw mix. A 14 oz bag should provide about 4 cups of shredded cabbage. Coleslaw mix often includes a combination of green and purple cabbage, as well as shredded carrots, which add sweetness and crunch to the dish.
Can I Make It Ahead of Time
Yes, you can make this coleslaw ahead of time, but keep in mind that the coleslaw will become more watery the longer it sits. To combat this, I like to store the dressing separate from the salad until an hour or so before serving it. If you want to store a large batch in the fridge to eat over several sittings, you can just add the dressing each time you take a serving. This will keep it at its freshest. If you’re taking the coleslaw to a party, you can add the dressing before transporting. It will stay crisp for 3-4 hours, especially if refrigerated.
What are Chipotle Peppers
Chipotle peppers are dried and smoked jalapeño peppers that are rehydrated and canned in a sweet and tangy sauce made with tomato, vinegar, garlic, and other spices. They have the same heat rating as jalapenos on the Scoville scale, ranging from 2,500 to 8,000, which is in the medium to hot range.
Treat chipotle peppers like you would jalapenos, keeping in mind that the seeds are left in. They can be used in various dishes to add smoky heat and flavor. In this creamy and spicy chipotle coleslaw recipe, chipotle peppers in adobo sauce are used to create a flavorful dressing that adds both heat and smokiness to the coleslaw.
You can find chipotle peppers in adobo sauce at most grocery stores in the U.S., usually in the international or Mexican section. Popular brands include La Costena and La Morena. If you can’t find them, you can use chipotle seasoning as a substitute.
Tips & Notes
– To control the spiciness of the coleslaw, start with a small amount of chipotle peppers in adobo sauce and add more if desired. Remember that mixing it into the cabbage will subdue the heat a little bit.
– For the cabbage, you can use a mix of white and red cabbage or just one variety. Finely shred the cabbage using a mandolin or a large slot cheese grater.
– If you prefer convenience, you can use a bag of coleslaw mix instead of shredding your own cabbage. A 14 oz bag is equivalent to about 4 1/2 cups of shredded cabbage.
– Before incorporating the carrot, pat it dry with a paper towel to remove excess water and prevent it from watering down the coleslaw.
– The coleslaw is best served chilled, so cover and refrigerate for at least 15 minutes before serving.
– If making the coleslaw ahead of time, store the dressing separately from the salad until an hour or so before serving to maintain freshness and prevent it from becoming watery.
Frequently Asked Questions
1. Can I make this coleslaw ahead of time?
Yes, you can make this coleslaw ahead of time. However, keep in mind that the coleslaw will become more watery the longer it sits. To combat this, it’s recommended to store the dressing separate from the salad until an hour or so before serving it. If you want to store a large batch in the fridge to eat over several sittings, you can just add the dressing each time you take a serving.
2. How long does the coleslaw stay fresh?
The coleslaw will stay fresh for 1-2 days in the refrigerator before it starts to get watery and soggy.
3. Can I freeze the coleslaw?
No, it’s not recommended to freeze the coleslaw. The texture of the cabbage will change after being frozen and will become soggy. It’s best to eat coleslaw within a day or two for freshness.
How long does coleslaw last in the refrigerator?
Coleslaw typically lasts for about 1-2 days in the refrigerator before it starts to get watery and soggy. To keep it fresh and crunchy, it’s best to make up the dressing in advance and mix it with the cabbage right before serving. If you’re making a large batch and want to store it for several sittings, you can add the dressing each time you take a serving to maintain its freshness. However, if you’re taking coleslaw to a party or event, you can add the dressing before transporting. It will stay crisp for 3-4 hours, especially if refrigerated.
Can you freeze coleslaw?
No, you cannot freeze coleslaw. The texture of the cabbage will change after being frozen and it will become soggy when thawed. It’s best to eat coleslaw within a day or two for freshness. If you want to make it ahead of time, you can prepare the dressing in advance and mix it with the cabbage right before serving to keep it fresh and crunchy.
In conclusion, Chipotle coleslaw offers a delicious twist to the classic side dish. Its smoky heat and creamy texture make it a perfect accompaniment to any meal. Whether you’re a fan of spicy flavors or simply looking to elevate your coleslaw game, Chipotle coleslaw is a must-try option that will surely satisfy your taste buds.
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