Chipotle Coleslaw sure doesn’t taste like typical coleslaw, with a spicy tangy taste perfect on pork or fish tacos and easy to make
Chipotle Coleslaw is a spicy Southwestern take on classic coleslaw and is ideal on a pulled pork sandwich or fish taco. It’s easy to make and keeps several days in the fridge.
I was about to make fish tacos and top them with classic coleslaw plus a rich chipotle sauce made with sour cream. Duh! Doesn’t Chipotle Coleslaw make a lot more sense? It’s a perfect complement to soups, sandwiches, all kinds of dishes whether Southwestern or not. I’m about to make fish tacos and it makes a big difference having a spicy coleslaw because the fish is very mild. Today I’m having this on a pita sandwich with sausage, sauteed bell peppers and onions. It’s just a great combination.
It’s already got a ton of flavor, but if you want to take it to another level, add sliced black olives and pumpkin seeds. Yum!
This makes a big batch, enough for 10-12 people. Great for upcoming summer barbeques. Hope you enjoy it!
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp canned chipotle pepper in adobo sauce (1 small with sauce), chopped
- ¼ tsp salt
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 1 cup shredded carrot (about 2 carrots)
- 4 green onions, sliced into thin rounds
- Dump the mayonnaise, sour cream, vinegar, honey, chipotle pepper (including adobo sauce), and salt into a blender. Blend smooth.
- In a large bowl, toss together cabbage, carrots, and half the green onion. Pour the dressing over the top and toss well. Add salt to taste if desired. Refrigerate for 30 minutes and up to 4 hours.
- Garnish with remaining green onions and serve.
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