Tuesday, September 10, 2013

Chipotle coleslaw

A delicious, spicy twist on coleslaw. Perfect with fish tacos. The major players are these delicious, hot, smoky, sweet peppers stored in adobo sauce. Sensitive people should use gloves to not irritate their skin when handling these.

2-3 chipotle peppers stored in adobo sauce
1 small head of fresh cabbage (2 cups shredded)
3-4 tbsp mayo
1.5 tbsp honey
1 tbsp lime juice
0.25 cup chopped red onion
0.25 tsp salt

Shred the cabbage.

 Mix the mayo, lime juice, minced pepper, honey, chopped onion and salt. Whisk it until smooth. 

Pour onto shredded cabbage and combine. Cover and allow to rest in fridge overnight.

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