CREAMY & SPICY CHIPOTLE COLESLAW
This creamy & spicy Chipotle Coleslaw will add some heat to your favorite summer side dish.
Provided by Angela Morris
Categories Side Dish
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 13 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 850 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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
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!
SPICY CHIPOTLE COLE SLAW
Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).
Provided by MathMom.calif
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW
This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
GUY'S CHIPOTLE-LIME SLAW
Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy!
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste.
- Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary.
- Refrigerate until serving. Enjoy!
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
CHIPOTLE CHICKEN & SLAW
Enjoy our hot and spicy chicken drumsticks with homemade slaw on the side for a healthy and low calorie supper. Serve with steamed corn on the cob
Provided by Esther Clark
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
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