Chipotle Chile Slaw
Yield
8 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chipotle chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1-3 |
lemon juice
|
*
|
|
| ½ | each |
cabbage
coarsely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chipotle chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | x |
salt and black pepper
|
*
|
|
lemon juice
|
*
|
||
| 0.5 | each |
cabbage
coarsely shredded |
|
Directions
If using dried chipotles, rehydrate by soaking in hot water until softened.
Using a mortar and pestle or food processor, mash or purée chilies with garlic clove.
Blend into mayonnaise.
Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired.
Refrigerate until ready to serve.
