This creamy spicy chipotle coleslaw is a bowl of pure pleasure. A simple low carb recipe for the summer that is packed full of flavour thanks to the chipotle pepper.
The great thing about this spicy coleslaw is that is goes with anything! It is great with meat or fish. Serve it at your next BBQ or fish taco night. A great side to liven up any gather or eat with a fork straight from the bowl when the husband isn’t looking. That might just be me though…
I make this with a mixture of green and red cabbage for the colour. I used a red onion, but spring onions would be just as great. To be honest they were my first thought when making this but were not available in the supermarket. So, a red onion was a great replacement.
The key to this spicy coleslaw recipe is the chipotle peppers. I used canned ones which are chopped and added along with a dash of the sauce. You can add more peppers and sauce according to your taste buds. Although this is a spicy coleslaw, I would say it’s a mild spice. Your mouth is not going to be burning and you will not get the “coleslaw sweats”. The chipotle adds a smoky and slightly spicy heat.
Although this chipotle coleslaw is tasty when fresh, after a few hours or the next day it is utterly delicious as the flavours develop.
WHAT IS A CHIPOTLE PEPPER
Chipotle peppers are jalapenos that have been smoked and dried and normally made from red jalapenos. The green jalapenos are left on the tree to mature and turn red. As there are many varieties of jalapenos, there will be many varieties of chipotle. I’ve found that some have a smoky mild taste but once purchased a tin that blew my socks off. Taste and test is the key.
I used chipotle peppers from a can in adobo sauce for this recipe. As I only used a couple of the peppers, I stored the remaining in a glass container (an empty jar) and are currently sitting in the fridge for the next batch of coleslaw or another recipe. I used a glass container for fear of them staining my Tupperware. They should keep in the fridge for a few weeks so that’s lots more chipotle coleslaw for us!
This coleslaw is now our life and since I’ve first made it, there is now a bowl of this in the fridge every week. We’ve enjoyed it with chicken, fish and burgers and as a side dish. I’ve even had a serving with my breakfast eggs. I may never eat another coleslaw recipe!
This is a deceptive coleslaw as it only has a few ingredients and looking at bowl of it, you would not think it was anything special, but you would be wrong to think so. This is a delicious creamy and spicy coleslaw that will have you diving in for seconds. If I could fill my pool with this chipotle coleslaw, I’d be doing the front crawl!
MORE TASTY COLESLAW RECIPES TO ENJOY:
Chipotle Coleslaw
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Ingredients
DRESSING
- ½ cup mayonnaise
- 3 teaspoons chipotle pepper chopped and in adobe sauce
- 2 teaspoons apple cider vinegar
- 3 teaspoons erythritol
- 1 teaspoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
COLESLAW
- 3 cups red cabbage shredded
- 3 cups white cabbage shredded
- ¼ cup coriander (cilantro) fresh chopped
- ½ red onion thinly sliced
Instructions
- Prepare the dressing by mixing all the ingredients in a bowl.
- In a large mixing bowl, place the cabbage, red onion and coriander (cilantro) and cover with the dressing. Stir well and taste. Adjust for any salt and pepper. Add more mayonnaise if you prefer your coleslaw extra creamy.
- Cover and place in the fridge for at least 45 minutes.
- Serve with chopped coriander or spring onions (optional)
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
