Turn a simple bag of pre-shredded coleslaw mix into a truly delicious creamy side dish with the addition of sweetened dried cranberries and just a touch of ground chipotle powder. This dried cranberry creamy chipotle coleslaw is the perfect addition to almost any busy weeknight meal, not to mention that it’s also a creative way to sneak more fruits and vegetables onto your dinner plate.
In our family, Thanksgiving dinner is like Groundhog Day each year. The same items appear on our dining room table, without fail, over and over again, with very little variation. Why mess with tradition, right? This year, however, I’m switching things up a bit. Now, don’t y’all fret. I don’t plan on doing anything too drastic like replacing the turkey with tofu or serving a kale dish that everyone at the table will sneer at. Nope, instead, I’ll be making this creamy coleslaw with sweetened dried cranberries and just the right touch of ground chipotle.
Now, let me be completely honest and admit to y’all that I will most likely not make this coleslaw on the big turkey day itself, because there will already be more than enough food for us to stuff our faces with, but I can assure you that I will, at least, definitely be making it the day after. I mean, I’m already drooling just imagining this coleslaw on top of or alongside a turkey sandwich that might otherwise be just a tad bit dry and somewhat bland. As far as I’m concerned, this coleslaw is definitely a new Delawder-Matthews Thanksgiving tradition.
Ingredients:
- 1 Cup Mayonnaise
- 1 Tablespoon Honey
- 1 Tablespoon Whole Grain Mustard
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Chipotle Powder
- 1 (14-oz.) Bag Pre-Shredded Coleslaw Mix
- 1 Large Carrot, Peeled & Grated
- 3/4 Cup Sweetened Dried Cranberries
Directions:
- In a small bowl, whisk together the mayonnaise, honey, mustard, black pepper, and chipotle powder until well combined.
- Add the shredded coleslaw mix to a large bowl. Add the mayonnaise mixture and then toss to coat.
- Fold the grated carrot and dried cranberries into the coleslaw.
Suggestions:
- Store-bought bags of pre-shredded coleslaw mix often vary in weight; usually between 11 and 16 ounces. For this recipe, I used a 14-ounce bag of pre-shredded green and red cabbage, containing a little bit of grated carrot.
- For this coleslaw, I use Maille Whole Grain Old Style Mustard. It has whole mustard seeds in it and a little less sodium than other brands of mustard. The whole mustard seeds add great texture to this coleslaw.
- This coleslaw isn’t really spicy, however, if you choose, you can decrease the amount of chipotle powder used.
- If you prefer a less creamy coleslaw, you may not need all of the seasoned mayonnaise in this recipe. You can use any leftover mixture as a salad dressing or sandwich spread.
- I don’t add salt to this coleslaw because I think the mustard adds enough saltiness, however, you can definitely add salt if you think it needs more.
- Reserve a little bit of the grated carrot and a few dried cranberries to garnish the coleslaw.
- You can refrigerate this coleslaw for a few hours or serve it right away. Obviously, it will taste better as it sits, however, it is always at its crunchiest if eaten right away.
Improvements:
- Add roughly chopped pecans or walnuts to the coleslaw before serving.
- Fold a diced red apple into the coleslaw before serving.
- Add a teaspoon of apple cider vinegar to the mayonnaise mixture.
- For an added onion flavor, use finely chopped scallions, chives, or red onion in the coleslaw.
- Looking for more great coleslaw recipes? Check out this Creamy Cabbage & Carrot Coleslaw with Apple and this Spicy Chipotle Lime Coleslaw.
Ingredients:
- 1 Cup Mayonnaise
- 1 Tablespoon Honey
- 1 Tablespoon Whole Grain Mustard
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Chipotle Powder
- 1 (14-oz.) Bag Pre-Shredded Coleslaw Mix
- 1 Large Carrot, Peeled & Grated
- 3/4 Cup Sweetened Dried Cranberries
Directions:
- In a small bowl, whisk together the mayonnaise, honey, mustard, black pepper, and chipotle powder until well combined.
- Add the shredded coleslaw mix to a large bowl. Add the mayonnaise mixture and then toss to coat.
- Fold the grated carrot and dried cranberries into the coleslaw.
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