"The belly rules the mind."--Spanish Proverb

Chipotle Coleslaw Recipe

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This recipe for Chipotle Coleslaw, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hull
Added: Thursday, July 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
c. mayonnaise
c. sour cream
3 T white vinegar
1 T molasses (not blackstrap)
1 tsp. sugar
1 sm canned chipotle chile, minced, plus 2 tsp adobo sauce from can
About 1 tsp kosher salt
6 c. each packed shredded green and red cabbage
7 green onions, green and pale green portions, sliced thin
1 c. tightly packed chopped fresh cilantro leaves

Directions:
Directions:
Prepare the dressing: In medium bowl, stir together mayo, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 t salt.

In large bowl, toss together cabbage, green onions, and C chopped cilantro. 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 C chopped cilantro over the top.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35-45 minutes

 

 

 

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