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.
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.
- 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.
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.Print
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.
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10-12 1x
- Category: Side Dish
- Method: no cook
- Cuisine: American
- 1/2 cup mayonnaise
- 1/2 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
- 6 cups, packed, shredded green cabbage (about 1/2 small cabbage)
- 6 cups, packed, shredded red cabbage (about 1/2 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
- Make The Dressing: In a small bowl, whisk mayo, yogurt, vinegar, sugar, chili, adobo sauce, and salt. Set aside.
- 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.
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.
Keywords: homemade coleslaw, creamy coleslaw with chipotle chilies, shredded cabbage salad
For some variety, try this light and delicious coleslaw recipe from Cooking Light: Tangy Mustard C0leslaw