Ground chipotle, fresh lime juice, and a touch of honey give this quick to toss together summer coleslaw a tart, sweet, and spicy flavor that your entire family is sure to enjoy at your next cookout, picnic, or BBQ.
I don’t think I need to tell you how much I’m loving this warmer weather we’ve been having recently. For me, summertime is the greatest excuse EVER to make fresh salads or side salads each and every single night for dinner. Whether it’s salad, pasta salad, potato salad, or coleslaw, I’m always willing to try a new version. The more unique the better. So, you better believe I was freaking over-the-moon ecstatic when this month’s chosen Fantastical Food Fight theme was “Salad.” The perfect excuse to eat salad for dinner.
Lately, I’ve been obsessed with kale salads and cabbage salads, like this crunchy chipotle and lime coleslaw, which literally takes less than five minutes to toss together. I did have to soak a dried ancho chile in boiling water for twenty minutes to add flavor to the sauce, however, I don’t really count those twenty minutes in the time it takes to make this salad. I mean, really y’all, how hard is it to throw a chile into hot water and then wait a few minutes for it to reconstitute?
Now, if you’re super lazy, you could always leave the ancho chile out altogether but I really don’t suggest it. The chile lends such a nice earthy flavor and a lovely color to the coleslaw. Do you want to know what also tastes pretty gosh darn amazing with this coleslaw? Fresh blackberries. I know, weird, right? I found that out accidentally when we ate this coleslaw for dinner along with fresh blackberries and grilled bratwurst. Somehow the berries and the coleslaw went really well together. You better believe that I’ll totally be adding blackberries to this coleslaw the next time I make it.
Ingredients:
- Water
- 1 Dried Ancho Chile
- 1/2 Cup Mayonnaise
- 1/4 Cup Fresh Parsley
- Juice of 2 Limes
- 1 Tablespoon Honey
- 1 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Ground Chipotle
- 1 (14-oz.) Bag Coleslaw Mix (Green Cabbage, Red Cabbage, & Carrots)
Directions:
- Bring a pot of water to a rolling boil over high heat; remove from heat. Cut the ancho chile in half, remove the stem and seeds, and then place both halves of the chile into the pot of hot water for 20 minutes.
- Drain the ancho chile and place it into a food processor along with the mayonnaise, parsley, lime juice, honey, sea salt, black pepper, and ground chipotle. Purée for 30 seconds.
- Place the coleslaw mix into a large bowl and pour the sauce mixture over it. Stir well to combine. Serve immediately.
Suggestions:
- You can leave the ancho chile out of this recipe if you prefer, however, it does lend a nice earthy flavor to the coleslaw, as well as a beautiful color.
- If you don’t like the taste of honey, replace the honey in this recipe with a tablespoon of granulated sugar.
- Coleslaw is best served immediately after it is made. It has a tendency to become watery after sitting for too long.
Improvements:
- Add finely chopped pecans to the coleslaw just before serving.
- Serve this coleslaw over top of brats or alongside grilled shrimp.
- Add fresh blackberries to this coleslaw. Trust me, it’s a great combination.
- Replace the fresh parsley in this recipe with fresh cilantro.
Ingredients:
- Water
- 1 Dried Ancho Chile
- 1/2 Cup Mayonnaise
- 1/4 Cup Fresh Parsley
- Juice of 2 Limes
- 1 Tablespoon Honey
- 1 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Ground Chipotle
- 1 (14-oz.) Bag Coleslaw Mix (Green Cabbage, Red Cabbage, & Carrots)
Directions:
- Bring a pot of water to a rolling boil over high heat; remove from heat. Cut the ancho chile in half, remove the stem and seeds, and then place both halves of the chile into the pot of hot water for 20 minutes.
- Drain the ancho chile and place it into a food processor along with the mayonnaise, parsley, lime juice, honey, sea salt, black pepper, and ground chipotle. Purée for 30 seconds.
- Place the coleslaw mix into a large bowl and pour the sauce mixture over it. Stir well to combine. Serve immediately.
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