Chipotle Coleslaw (coleslaw with a kickstart)

[Guest guest]

Chipotle Coleslaw

 

 

6 servings

 

1/3 cup mayonnaise or Vegenaise

1 tablespoon lime juice

2 teaspoons honey

1/4 teaspoon ground cumin

1/8 to 1/4 teaspoon ground chipotle chile pepper

3 cups shredded green cabbage

3/4 cup whole kernel corn, thawed if frozen

cup chopped red sweet pepper

1/3 cup thinly sliced red onion

1/3 cup chopped cilantro

 

 

In a small bowl stir together mayonnaise, lime juice, honey, cumin, and

chipotle chile pepper. In a large bowl combine cabbage, corn, sweet pepper,

onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss

lightly to coat. Serve immediately or cover and chill up to 24 hours.

[Guest guest]

Whooo-hoo! I love cole slaw and this recipe

looks like a winner, Chico!

Hey, if I don't have a dried chipotle do you

think I could substitute some minced chipotle

with some adobo sauce? I know it would change the

color a bit, but... well, what do you think?

 

Now I want to make mock crab cakes and some

hushpuppies to go with the slaw and have a real

sit-down feed. *lol*

 

~ PT ~

 

, Chico Juarez <chico_trucker wrote:

>

> Chipotle Coleslaw

>

>

> 6 servings

>

> 1/3 cup mayonnaise or Vegenaise

> 1 tablespoon lime juice

> 2 teaspoons honey

> 1/4 teaspoon ground cumin

> 1/8 to 1/4 teaspoon ground chipotle chile pepper

> 3 cups shredded green cabbage

> 3/4 cup whole kernel corn, thawed if frozen

> cup chopped red sweet pepper

> 1/3 cup thinly sliced red onion

> 1/3 cup chopped cilantro

>

>

> In a small bowl stir together mayonnaise, lime juice, honey, cumin, and

> chipotle chile pepper. In a large bowl combine cabbage, corn, sweet pepper,

> onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss

> lightly to coat. Serve immediately or cover and chill up to 24 hours.

>