Chipotle Coleslaw Food

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CHIPOTLE COLESLAW



Chipotle Coleslaw image

Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.

Provided by Brian Genest

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g

SPICY CHIPOTLE COLE SLAW



Spicy Chipotle Cole Slaw image

Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).

Provided by MathMom.calif

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
2 tablespoons honey
1/4 cup lime juice
4 cups green cabbage, shredded very thin
4 cups red cabbage, shredded very thin
1 cup red onion, sliced vertical very thin
1 cup green onion, finely chopped
1/2-1 cup carrot, shredded
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW



15-Minute Shrimp Tacos with Spicy Chipotle Slaw image

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 pound medium (26/30) peeled and deveined shrimp, tails removed
2 teaspoons chili powder
Kosher salt
2 tablespoons canola oil
4 scallions, thinly sliced
One 15-ounce can black beans, drained and rinsed well
1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups)
1 bunch fresh cilantro, leaves and soft stems roughly chopped
Sour cream or Mexican crema, for serving
8 corn tortillas, warmed

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
  • Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
  • In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
  • Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

CHIPOTLE SLAW



Chipotle Slaw image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 11

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

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



Chipotle chicken & slaw image

Enjoy our hot and spicy chicken drumsticks with homemade slaw on the side for a healthy and low calorie supper. Serve with steamed corn on the cob

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h5m

Number Of Ingredients 11

1 tbsp rapeseed oil
2 tbsp chipotle paste
1½ tbsp honey
8 chicken drumsticks
1 lime , zested and juiced
1 small avocado , stoned
2 tbsp fat-free Greek yogurt
125g each red and white cabbage , both shredded
1 large carrot , cut into matchsticks
3 spring onions , sliced
4 corn on the cobs , steamed, to serve (optional)

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.

Nutrition Facts : Calories 318 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium

SMOKY CHIPOTLE COLESLAW



Smoky Chipotle Coleslaw image

I saw this made on TV, then went looking for the recipe and came up with this yummy, slightly smoky, slightly sweet coleslaw! I hope you enjoy it as much as I do! Great to serve with a Mexican or Tex Mex dinner or to take to a picnic!

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 6-8

Number Of Ingredients 12

1/2 cup mayonnaise
1/2 cup light sour cream
3 tablespoons white wine vinegar (or white balsamic or regular white vinegar)
1 tablespoon molasses
1 1/2 teaspoons honey (or agave syrup or sugar)
1 small chipotle pepper, minced, plus 1 tsp. adobo sauce from the can (more or less to taste)
1/4 teaspoon ground cumin (optional)
1 teaspoon kosher salt
4 cups packed green cabbage, shredded
2 cups red cabbage, shredded
7 green onions, sliced thin
1 cup cilantro, divided (or parsley or use both to make one cup)

Steps:

  • Prepare dressing:.
  • In a medium bowl, stir the dressing ingredients together.
  • In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley.
  • Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours.
  • Before serving, taste and add more salt if desired.
  • Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!

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Top Asked Questions

What goes with Chipotle coleslaw?
This Chipotle Coleslaw incorporates chipotles peppers and adobo sauce to add smoky heat to a summer side dish favorite. Kick your coleslaw up a notch with this creamy, spicy dressing. »Looking for a few main dish recipes to go along with great coleslaw? Try these BBQ Beef Brisket Buns or Easy Oven Baked Baby Back Ribs.
How to make shrimp coleslaw?
In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine. Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.
How do you make slaw with Mayo?
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.
How do you make Chipotle Taco dressing?
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.

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