Chipotle Coleslaw
Photo: Leo Gong; Styling: Karen Shinto
Yields Makes 6 to 8 servings
AuthorBill Jamison and Cheryl Alters Jamison,
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.

How to Make It

Step 1
1

Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

Chipotle Coleslaw