Chipotle Coleslaw

Vegetarian
Gluten Free
Health score
3%
Chipotle Coleslaw
45 min.
8
153kcal

Suggestions


If you're searching for a fresh and zesty side dish that packs a flavorful punch, look no further than this Chipotle Coleslaw! Perfect for summer barbecues, picnics, or simply as a side to your favorite meal, this vibrant coleslaw elevates the classic recipe with a delightful twist of smoky heat and creamy goodness. Crafted with fresh, crisp vegetables and a luscious dressing, it's bound to become your go-to dish.

The star of this coleslaw is, of course, the chipotle chile, which lends a wonderful depth of flavor without overwhelming heat. Combined with the coolness of cabbage and the brightness of cilantro, this salad creates a beautiful balance that’s satisfying and refreshing. This recipe is not only vegetarian but also gluten-free, ensuring that it caters to a variety of dietary preferences, making it a suitable choice for your gatherings.

Ready in just 45 minutes, you can whip it up easily, and with the added benefit of refrigeration time, the flavors meld beautifully for an even more delicious experience. Imagine serving this alongside grilled meats, tacos, or as part of a salad platter—the options are endless! Don’t forget to customize it with your favorite toppings or adjust the chipotle heat to your liking. Dive into this culinary adventure, and bring the taste of summer to your table with this irresistible Chipotle Coleslaw!

Ingredients

  • small chipotle chile canned minced
  • cup tightly cilantro leaves fresh packed chopped
  •  green onions sliced into thin rounds
  • tsp kosher salt 
  • 0.5 cup mayonnaise 
  • tablespoon blackstrap molasses (not blackstrap)
  • cups cabbage shredded green red packed
  • 0.5 cup cup heavy whipping cream sour
  • 1.5 teaspoons sugar 
  • tablespoons vinegar white

Equipment

  • bowl

Directions

  1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
  2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro.
  3. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

Nutrition Facts

Calories153kcal
Protein3.57%
Fat77.03%
Carbs19.4%

Properties

Glycemic Index
40.26
Glycemic Load
2.31
Inflammation Score
-5
Nutrition Score
8.3313044180041%

Flavonoids

Apigenin
0.04mg
Luteolin
0.05mg
Kaempferol
0.24mg
Quercetin
2.33mg

Nutrients percent of daily need

Calories:153.08kcal
7.65%
Fat:13.35g
20.54%
Saturated Fat:3.11g
19.45%
Carbohydrates:7.56g
2.52%
Net Carbohydrates:5.73g
2.09%
Sugar:5.26g
5.84%
Cholesterol:14.36mg
4.79%
Sodium:397.16mg
17.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.39g
2.78%
Vitamin K:90.87µg
86.54%
Vitamin C:21.86mg
26.5%
Folate:32.1µg
8.02%
Vitamin A:389.85IU
7.8%
Manganese:0.15mg
7.71%
Fiber:1.83g
7.32%
Potassium:186.11mg
5.32%
Calcium:51.21mg
5.12%
Vitamin B6:0.1mg
4.91%
Vitamin E:0.7mg
4.67%
Magnesium:16.61mg
4.15%
Iron:0.64mg
3.58%
Vitamin B2:0.06mg
3.51%
Phosphorus:33.38mg
3.34%
Vitamin B1:0.04mg
2.96%
Selenium:1.57µg
2.25%
Vitamin B5:0.22mg
2.23%
Copper:0.04mg
2.06%
Zinc:0.22mg
1.48%
Vitamin B3:0.24mg
1.18%
Source:My Recipes