Creamy Spicy Chipotle Coleslaw Food

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.

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.

SPICY CHIPOTLE COLESLAW

Steps:

• Using a larger sharp knife, slice head of cabbage in half. Save the other half for other recipes, or for doubling this one.
• Cut the tougher center out by notching it into a triangle on one side in the center.
• Repeat the notch on the other side--be careful of your fingers.
• Wedge the notch out. You can slice off the good bits at the end of the notch. Discard and compost the tougher end.
• Start slicing crosswise into 1/8" strips, or as wide as you prefer. Some prefer a wider, crunchier slaw.
• Repeat until fully sliced, crosswise.
• Cut the crosswise chunks into 3 parts. Basically, just keep chipping until the texture looks right to you. Transfer into a metal mixing bowl, or any sturdy bowl you prefer.
• Grab the carrots and grate them using the larger holes on your grater or food processor. I like using a hand grater since there are only a few carrots.
• Slice an onion as thin as you can lengthwise and then crosswise. You only need about 2-3 tablespoons worth. Save remaining onion for other recipes. Add to bowl.
• OPTIONAL. Slice a jalapeno up and add 5-6 tiny diced pieces. CAUTION: this step is for the initiated only! Raw jalapenos pack a serious punch! You only need like 5-6 diced pieces to add some subtle heat. Use sparingly unless you really really like hot dishes.
• OPTIONAL-cont. Here is the size of the pieces I added, and I ONLY ADDED 5-6 TINY PIECES. I did not want to totally scare my family. Those little pieces were enough for the fam, and I added more onto my dish.
• Add the chipotles. The star of this dish. Remove one to three from the can along with the size hugging it and place on board.
• Dice up the chipotles, seeds and all. You can remove seeds if you like less heat, but I prefer leaving them in. Add to bowl.
• By now you should have a nice pile of goodness in your bowl. Dump 3 heaping spoonfuls of mayo in there. I guesstimate around 6 tablespoons, but you can vary, based upon your tastes.
• Add 1-2 teaspoons celery seed for taste and texture.
• Rinse some clinatro and place on board. Remove lower half of stems.
• Dice up cilantro as you like. I usually slice crosswise, and crosswise again. Set aside. Of course, if you think cilantro tastes like soap, then skip entirely.
• Add 1/8 cup cider vinegar, 1/8 cup red wine vinegar, 1-2 tbsp olive oil, salt or Adobo, pepper, and mix well with fork. Give it a taste test. Slaw is a VERY personal thing, and I like lots of vinegar. This is where you should use your own judgement and tweak it. Top with 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.

CREAMY & SPICY COLESLAW

Steps:

• Combine all ingredients in a large bowl.
• Toss to combine and evenly distribute all ingredients.
• Cover and chill at least 4 hours, or best overnight.

GUY'S CHIPOTLE-LIME SLAW

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

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.