Chipotle Coleslaw Food

CHIPOTLE CHICKEN & SLAW

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
• Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
• Serve the drumsticks with the slaw and steamed corn, if you like.

CHIPOTLE SLAW

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.

CHIPOTLE COLESLAW

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.

CREAMY & SPICY CHIPOTLE COLESLAW

Steps:

• In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
• In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
• Cover and refrigerate for 15 minutes before serving.

CHIPOTLE COLESLAW

Steps:

• Shred 8-10 cups of red or green cabbage and place in a large bowl (you may also use pre-shredded bagged cabbage or coleslaw mix if you like).
• Mince 1/2 cup of fresh cilantro.

BBQ CHIPOTLE COLESLAW BURGER RECIPE

Steps:

• Heat grill to medium heat.
• Combine first 7 ingredients in medium bowl. Set aside.
• Shape ground beef into 4 (1/2-inch-thick) patties. Grill patties 5 to 6 min. on each side or until done (160ºF), brushing occasionally with barbecue sauce for the last few minutes.
• Fill buns with burgers and coleslaw mixture.

SMOKY CHIPOTLE COLESLAW

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!

CHIPOTLE COLESLAW

Steps:

• In a small bowl, whisk mayo, yogurt, vinegar, sugar, chili, adobo sauce, and salt. Set aside.
• In a large bowl, combine cabbages, scallions and cilantro. Toss with dressing. Chill slaw for at least 30 minutes, and up to three hours, before serving. Garnish with sprigs of cilantro and serve.

SPICY CHIPOTLE COLE SLAW

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.

CHIPOTLE COLESLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar, chipotle to taste, maple syrup, salt and pepper in a large bowl until smooth. Add cabbage, cilantro, scallions and 2 tablespoons pepitas; toss to coat well. Sprinkle with the remaining 2 tablespoons pepitas.

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW

Steps:

• Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
• Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
• In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
• Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

CHIPOTLE COLESLAW

Steps:

• Combine cabbage and carrots in large bowl.
• Mix remaining ingredients until blended. Add to cabbage mixture; mix lightly.
• Refrigerate 1 hour, stirring occasionally. Drain and discard any excess liquid just before serving coleslaw.