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