Sticking with the chipotle kick, try some in your slaw, too! The chipotles in adobo sauce add a smoky overtone to any dish, and they go exceptionally well in slaw. Here is an easy to make recipe that you can whip up while cooking almost anything. The inspiration for this came from some burritos I was making, and tastes great stuffed inside.
Spicy Chipotle Coleslaw
A picnic staple gets a boost from smoky chipotles in adobo sauce. Quick and easy to make, and cabbage is just so versatile anyway you slice it.
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Servings: 4
Equipment
- metal bowl for mixing
Ingredients
- 1/2 head medium-sized cabbage
- 2 carrots. Can use baby carrots but harder to grate.
- 1/4 onion
- 1-2 canned chipotles in adobo sauce
- 6 tbsp mayonnaise
- 2 tsp celery seed thats TEASPOONS
- 1 tsp black pepper
- 1/8 cup red wine vinegar
- 1/8 cup cider vinegar
- 1-2 tbsp Extra Virgin olive oil
- 1-2 tsp celery seed
- salt or Adobo seasoning to taste
- 1 fresh jalapeno. For the serious hot food lover only STRICTLY OPTIONAL
Instructions
- Using a larger sharp knife, slice head of cabbage in half. Save the other half for other recipes, or for doubling this one.
- Cut the tougher center out by notching it into a triangle on one side in the center.
- Repeat the notch on the other side–be careful of your fingers.
- Wedge the notch out. You can slice off the good bits at the end of the notch. Discard and compost the tougher end.
- Start slicing crosswise into 1/8" strips, or as wide as you prefer. Some prefer a wider, crunchier slaw.
- Repeat until fully sliced, crosswise.
- Cut the crosswise chunks into 3 parts. Basically, just keep chipping until the texture looks right to you. Transfer into a metal mixing bowl, or any sturdy bowl you prefer.
- Grab the carrots and grate them using the larger holes on your grater or food processor. I like using a hand grater since there are only a few carrots.
- Slice an onion as thin as you can lengthwise and then crosswise. You only need about 2-3 tablespoons worth. Save remaining onion for other recipes. Add to bowl.
- OPTIONAL. Slice a jalapeno up and add 5-6 tiny diced pieces. CAUTION: this step is for the initiated only! Raw jalapenos pack a serious punch! You only need like 5-6 diced pieces to add some subtle heat. Use sparingly unless you really really like hot dishes.
- OPTIONAL-cont. Here is the size of the pieces I added, and I ONLY ADDED 5-6 TINY PIECES. I did not want to totally scare my family. Those little pieces were enough for the fam, and I added more onto my dish.
- Add the chipotles. The star of this dish. Remove one to three from the can along with the size hugging it and place on board.
- Dice up the chipotles, seeds and all. You can remove seeds if you like less heat, but I prefer leaving them in. Add to bowl.
- By now you should have a nice pile of goodness in your bowl. Dump 3 heaping spoonfuls of mayo in there. I guesstimate around 6 tablespoons, but you can vary, based upon your tastes.
- Add 1-2 teaspoons celery seed for taste and texture.
- Rinse some clinatro and place on board. Remove lower half of stems.
- Dice up cilantro as you like. I usually slice crosswise, and crosswise again. Set aside. Of course, if you think cilantro tastes like soap, then skip entirely.
- Add 1/8 cup cider vinegar, 1/8 cup red wine vinegar, 1-2 tbsp olive oil, salt or Adobo, pepper, and mix well with fork. Give it a taste test. Slaw is a VERY personal thing, and I like lots of vinegar. This is where you should use your own judgement and tweak it. Top with cilantro and serve!
