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Chipotle-Lime Coleslaw… a spicy twist on a summer favorite.

August 19, 2013 3 Comments

On Friday I shared the menu I created for the Bunco dinner I was hosting that night.  I had all of the recipes linked except for one: Chipotle-Lime Coleslaw.  I promised I’d share it later.
It’s later.

Great served alongside Quesadillas and Poblano Pepper & Roasted Corn Rajas

This is super fresh and yummy!

For the dressing:

  • 1 & 1/4 cup mayonnaise
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/3 cup honey
  • 1 to 2 chipotle peppers in adobo sauce, pureed
You can mix all of this in a food processor, or you can just mix together in a non-reactive bowl, just be sure to chop the peppers until they are pretty much pulverized into a paste.
You can make the dressing a day in advance if you want to…  just store in the refrigerator until you’re ready to use.
For the slaw:
  • 1/2 head of green cabbage, thinly sliced into strips
  • 1/4 head of purple cabbage, thinly sliced into strips
  • 1/2 cup diced red onion (I soak it in water for about 20 minutes to mellow the flavor.)
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup roasted & salted pepitas

Because the purple cabbage has the tendency to start turning everything pink, I don’t toss the slaw ingredients with the dressing until right before I am going to serve it.  Combine everything but the pepitas and toss until well coated.  Sprinkle the pepitas over the top and enjoy!

By the way, this is also a great topping for hotdogs and served alongside a basic chicken sandwich for a spicy kick.

Filed Under: Cinco de Mayo, recipes, Side Dish

Comments

  1. Laura / The Shed by Pet Scribbles says

    August 20, 2013 at 6:30 PM

    This not only sounds deeeee-lish, but the colors are gorgeous! 🙂

    Reply
  2. Rachel@yourtablecloth.com says

    August 19, 2014 at 1:51 PM

    We’re having company and was looking for something new. This sounds like just the thing! Thanks!!

    Reply

Trackbacks

  1. Sunday Rewind - Chipotle Lime Coleslaw » The V Spot says:
    August 17, 2014 at 2:48 PM

    […] spicy and tangy and full of crunch.  You can get the recipe here.  I recommend you give it a try with spicy slow cooker carnitas or with chicken quesadillas. […]

    Reply

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