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Chipotle Cole Slaw
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- #60637
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1/4 cup champagne wine vinegar
1/4 cup fresh lime juice
2 tablespoons Dijon mustard
1 1/3 tablespoon chipotle pepper in adobo, pureed
4 cloves garlic, chopped
1 1/2 cup olive oil
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 red bell pepper, julienned
1 large carrot, julienned
1/4 red onion, sliced
1 jalapeno, julienned
1/4 fennel bulb, julienned (optional)
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sugar
directions
To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning.
Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine.
Let cole slaw sit refrigerated overnight.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 25, 2007
Everyone I have made it for loves it. Even people who dont like coleslaw like it. Because there isnt any mayo in it, its very light.Its best if made earlier in the day and "works" for a few hours in the fridge before serving. Try it on top of a pulled pork sandwich..MMMMM Taztoo I am not a red onion fan so I omit this.