This cabbage Chipotle Coleslaw recipe is tossed in a smoky cilantro lime dressing. This Southwest slaw is great as a side dish or for tacos!
- 8-10 cup shredded cabbage green or red
For The Dressing:
Add ½ cup mayo to a small bowl with 2-3 Tbsp. adobo sauce, 3-4 Tbsp. lime juice, 1 tsp. sugar, and ⅛ tsp. each of kosher salt and pepper. Stir together until completely combined using a fork or small whisk.Taste the dressing before adding to the cabbage and adjust according to your tastes. Feel free to add more adobo sauce if you like it spicier and if you find it too spicy add more sugar. Adjust salt and pepper levels if necessary.
Pour half of the dressing over the cabbage and toss until combined. Pour the remaining dressing over the cabbage and toss until completely coated.
Garnish with ½ cup minced cilantro.
To Serve: This coleslaw may be enjoyed right away or made the day before and stored in an airtight container in the fridge. May be served as a side dish or as a topping for tacos, burgers, sandwiches, or any of your favorite Tex Mex dishes.
This recipe may be cut in half if you want to reduce the quantity of coleslaw.
Be sure to try the dressing before adding to the shredded cabbage. To make it spicier add more adobo sauce. If you find that it is too spicy add more sugar until the spice levels balance out.
If you prefer a thinner texture to your dressing add more lime juice or water.
Feel free to add as much or as little cilantro as you like.
Serving: 1cup | Calories: 102kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 613mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg