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!
