Spicy Chipotle Cole Slaw Food

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:

• 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.

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.

SMOKED CHILE COLE SLAW

Steps:

• Combine Hellmann's® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
• Also terrific with Hellmann's or Best Foods Light Mayonnaise.

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 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.

SPICY COLESLAW

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

SHELL'S SPICY COLE SLAW

Steps:

• In a large bowl, Toss the salad ingredients gently to mix.
• whisk together the dressing ingredients in a separate bowl.
• Add to the salad and fold in until thoroughly mixed, this will take a bit. Then chill for 30 minutes to an hour before serving.