overhead view of a bowl of chipotle coleslaw surrounded by small white ramekins of pumpkin seeds sliced black olives tortilla chips a lime cut in half a grey napkin and a vintage serving spoon

Chipotle Coleslaw

  • Author: Heidi Clark
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


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!



1416 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

Optional Garnishes:

Chopped cooked bacon

toasted pumpkin seeds

crushed tortilla chips

halved cherry tomatoes

sliced black olives 

cubed avocado

chopped oranges

chopped cilantro

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