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Home » Recipes » Side Dish

Chipotle Coleslaw

August 10, 2016 Updated January 18, 2021 by Lisa Goldfinger 2 Comments This post may contain affiliate links

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PINTEREST PIN: chipotle coleslaw in a black bowl

Traditional Coleslaw gets a makeover with a terrific smoky spicy homemade Coleslaw dressing! Chipotle Coleslaw is a great sandwich topper and BBQ side dish -  a summer staple for picnics, parties and barbecues.

Creamy Spicy Chipotle Coleslaw - the perfect topping for burgers, sandwiches or sliders. A great side dish with grilled meat, fish or chicken.

I used to think all coleslaw was that overdressed, soggy, pale chopped cabbage that you sometimes get at diners. You know what I'm talking about? It comes in a small shallow bowl. It's flecked with carrot pieces and it's swimming in mayonnaise. That kind of coleslaw gives coleslaw a bad name.

Really good coleslaw is something else entirely. This chipotle coleslaw isn't something you'd even consider pushing to the side of your plate. It's got great crunch and tons of flavor! Two kinds of shredded cabbage, plenty of chopped scallions and cilantro, all tossed in creamy, spicy, smoky chipotle-mayo dressing. An essential summer side dish that goes with everything.

TIPS FOR MAKING HOMEMADE COLESLAW

  • Coleslaw is extra good when you start with fresh cabbage and shred it yourself. Use green or red cabbage or a combination of the two for a colorful slaw. In a pinch you can buy bagged, pre-sliced cabbage at the grocery store.
  • Shredding the cabbage: I recommend using a food processor or a  mandoline slicer to shred the cabbage. Both are quick and and easy and yield thin, uniformly sliced cabbage.
  • Slicing cabbage by hand: This is an option if you don't have a food processor or a mandolin. It takes a bit more time, but with a sharp knife and patience, you can achieve great results by carefully shaving the cabbage into thin shreds with a knife. 
  • Make Ahead: cabbage can be shredded a day or two in advance and stored in the fridge in airtight plastic baggies. If you want to prep this whole slaw in advance you can also chop the cilantro and the scallions. To keep them fresh and crisp, rinse them in a colander, shake off some of the excess water, and store them in a paper-towel-lined plastic bag with the air squeezed out. 

A glass bowl with a rainbow of coleslaw ingredients, red cabbage, chopped scallions, green cabbage and cilantro.

  • Let the flavors meld: Cabbage is sturdy enough to keep its crispness for hours after you dress it. And coleslaw will taste better if you dress it at least a half hour in advance, and up to three hours ahead, to allow the flavors of the dressing to absorb. 
  • Storing Coleslaw: Coleslaw will keep in the fridge for up to three days but will gradually lose some of its crispness over time.

Creamy spicy chipotle coleslaw in a black bowl with red strips of chipotle peppers across the middle

WHAT TO SERVE WITH CHIPOTLE COLESLAW

I make chipotle coleslaw all summer long. The combo of creamy, crunchy, spicy slaw goes well with anything grilled. Here are some of my favorite recipes that go well with chipotle coleslaw:

  • Grilled Skirt Steak with Chimichurri Sauce
  • Ras El Hanout Grilled Chicken Thnighs
  • Aleppo Pepper Chicken
  • Grilled Snapper Sandwich on Jamaican Coco Bread
  • Mexican spiced grilled chicken sliders with caramelized bbq onions and chipotle slaw

Here's the recipe for Chipotle Coleslaw. As always, I'm hoping that if you make this, you'll come back and rate the recipe and leave a comment to let me know how you like it.

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Creamy Spicy Chipotle Coleslaw

Chipotle Coleslaw


★★★★★

5 from 1 reviews

  • Author: Lisa
  • Total Time: 30 mins
  • Yield: 10-12 1x
Print Recipe

Description

Crisp and creamy coleslaw with a smokey spicy kick. Perfect with pulled pork sandwiches, sliders, grilled meat, chicken or fish. Adds excitement to any sandwich.


Ingredients

Scale
  • Dressing:
  • ½ cup mayonnaise
  • ½ cup plain whole milk Greek yogurt (or substitute sour cream)
  • 3 tablespoons white vinegar
  • 1 tablespoon dark brown sugar
  • 1 chipotle chili (from a can of chipotle peppers in adobo sauce) sliced open, seeds removed, finely minced.
  • 2 teaspoons adobo sauce from the can of chipotle chilies in adobo sauce
  • 1 teaspoon kosher salt
  • Slaw:
  • 6 cups, packed, shredded green cabbage (about ½ small cabbage)
  • 6 cups, packed, shredded red cabbage (about ½ small cabbage)
  • 1 bunch scallions (6-7) ends trimmed and thinly sliced, crosswise
  • 1 cup packed cilantro leaves, finely chopped *reserve a few stems of cilantro for garnishing, if you like

Instructions

  1. Make The Dressing: In a small bowl, whisk mayo, yogurt, vinegar, sugar, chili, adobo sauce, and salt. Set aside.
  2. Make The Slaw: 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.

Notes

Storage: Slaw will keep in the fridge for up to 3 days but will lose some of its crunch over time.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.

  • Prep Time: 30 mins
  • Category: Side Dish
  • Method: no cook
  • Cuisine: American

Keywords: homemade coleslaw, creamy coleslaw with chipotle chilies, shredded cabbage salad

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

For some variety, try this light and delicious coleslaw recipe from Cooking Light: Tangy Mustard C0leslaw

This recipe was inspired by and adapted from two of my favorite slaw recipes - this one from Epicurious and this one from My Recipes.

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Filed Under: All Recipes, Barbecue, Entertaining, Mexico, North America, Quick and Easy, Salads, Side Dish, The United States, Vegetarian Tagged With: gluten-free

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mary-Elise

    August 15, 2016 at 8:54 pm

    OMG Lisa this was a huge hit at the beach this weekend. So easy and sooooo tasty!

    ★★★★★

    Reply
    • Lisa

      August 16, 2016 at 11:11 am

      I'm so glad you enjoyed it Mary-Elise! Thanks for letting me know 🙂

      Reply

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