So, tell me. What are your plans for the upcoming Fourth of July? BBQ? Pool party? Picnic? All of the above?! Awesome! If you want a delicious, quick and easy side dish to tote along, I know you will love this Chipotle Coleslaw! It literally takes 10 minutes to put together, let it chill for an hour or two and you’re ready to go!
We start the recipe for this Chipotle Coleslaw with a bag of Coleslaw mix from the grocery store. Confession: I hate grating cabbage or carrots. They always fly off the grater and land all over my counter and are a real pain to wipe up. Also, there is still the critical fact that I will grate my knuckles, and that does not make me a happy girl! So, I use a bag of already shredded green and red cabbage and carrots. Your welcome! I know you hate shredding cabbage, too. I permit you to open the bag and put it in the bowl. There is no shame in buying pre-shredded coleslaw friends! Life is short! There are margaritas to drink with the time saved!
But I still have to make the dressing, right?
Yes, but it only takes a few minutes to put it together! Mincing the chipotle pepper and garlic are the hardest part. Pinky-swear!
Where do I get a chipotle?
Most grocery stores carry them canned. You’ll see the can labeled as Chipotle Chile in Adobo Sauce. This is the can I bought from my local store. Pretty much any can you pick up will be delicious. I’ve tried quite a few different brands, and they’ve all been good. I provided the link if you were curious about which one I purchased. Look for it in the Mexican/Ethnic section of your grocery store.
But we are only using one pepper out of the can. What do I do with the rest?
No problem! Transfer the chiles with the remaining adobo sauce into a small jar with a date on it (so you know when you packed it). Pop the jar into the fridge and save for another recipe. They keep for 1-2 months in the fridge. You could also freeze them for longer periods of time.
What else can I make with the chipotles?
- chop one and add it to a jar of salsa for an instant smoky flavor
- add to spaghetti sauce
- mix with sour cream and a bit of lime juice for an awesome taco topper
- puree one with melted butter and brush on grilled meat
- puree one and add to a pitcher of Bloody Mary’s
- Make a double batch of the Chipotle Coleslaw dressing, use it to dip chicken wings or chicken tenders. Or even top hot dogs or hamburgers with extra dressing. Or drizzle over pizza.
Yes, I love to eat and I am full of ways to use this dressing it’s so good! I wouldn’t judge you if you tossed the veggies out the window and popped a straw in the dressing! But try the Chipotle Coleslaw once. That’s all it’s gonna take and you’ll happily eat your vegetables!
If you are planning to take this dish to a party, I highly recommend bringing along a batch of our Triple Berry & Ancho Chile Sangria, as well. If the friends you are visiting have a pool, bringing the coleslaw and sangria will guarantee you an invite back! Share the recipes with your friends. If they like them, we would love it if they would subscribe to our newsletter. The subscribe box is at the bottom of the page. That’s it for today. Don’t forget your sunscreen and sangria!Print
Slightly smoky with a bit of zip from canned chipotle peppers this Chipotle Coleslaw is bound to become a summertime favorite! Top flame-grilled burgers and hot dogs, serve it with nachos or enchiladas, or just snack on it!
14–16 ounce bag coleslaw mix
3/4 cup chopped red bell pepper
2 Tbsp chopped cilantro
sprinkle of sea salt
3 Tbsp lime juice (from 2 juicy limes)
2 tsp sugar
3/4 tsp sea salt
1 canned chipotle pepper, minced
1 Tbsp adobo sauce (from the can of chipotles)
1 medium clove garlic, minced
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
3/4 cup mayonnaise
Chopped cooked bacon
toasted pumpkin seeds
crushed tortilla chips
halved cherry tomatoes
sliced black olives
Shredded Cheddar cheese
In a large bowl combine the coleslaw mix, chopped red pepper, and chopped cilantro. Sprinkle with a couple of pinches of sea salt. Set aside.
In a medium bowl, combine all of the dressing ingredients and stir well.
Pour dressing mixture over coleslaw and using a rubber spatula stir until well combined.
Cover and refrigerate the coleslaw. Let it chill for at least one hour before serving.
Serve with a variety of the optional garnishes, if desired.
- The coleslaw can be made a day ahead of serving
- The sprinkle of sea salt over the coleslaw mixture helps to soften the vegetables.
- Category: Salad
- Method: stirred
- Cuisine: American
Keywords: coleslaw salad chipotle