Chipotle Coleslaw
![Chipotle Coleslaw](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTQ1NzQsInB1ciI6ImJsb2JfaWQifX0=--18ce21c5ace3cdf396278e2f0c7a8258ed080c0a/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_4c059a63dc029d5e099d.jpg)
Yield
8 servingsPrep
8 minCook
0 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
yogurt, low-fat
|
|
½ | cup |
sour cream, non-fat
|
|
3 | tablespoons |
white vinegar
|
|
1 | tablespoon |
molasses
|
|
1 ½ | teaspoons |
sugar
|
|
1 | small |
chipotle chili peppers
minced, canned |
*
|
2 | teaspoons |
adobo sauce
from the can |
* |
1 | teaspoon |
kosher salt
|
|
6 | cups |
cabbage
green and red, packed shredded |
|
7 | each |
scallions, spring or green onions
green and pale green portions, sliced into thin rounds |
|
1 | cup |
cilantro
tightly packed chopped fresh |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
yogurt, low-fat
|
|
118 | ml |
sour cream, non-fat
|
|
45 | ml |
white vinegar
|
|
15 | ml |
molasses
|
|
7.5 | ml |
sugar
|
|
1 | small |
chipotle chili peppers
minced, canned |
*
|
1E+1 | ml |
adobo sauce
from the can |
* |
5 | ml |
kosher salt
|
|
1.4 | l |
cabbage
green and red, packed shredded |
|
7 | each |
scallions, spring or green onions
green and pale green portions, sliced into thin rounds |
|
237 | ml |
cilantro
tightly packed chopped fresh |
|
Directions
Prepare the dressing:
In a medium bowl, stir together yogurt, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 teaspoon salt.
In a large bowl, toss together cabbage, green onions, and ¾ cup chopped cilantro.
Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours.
Before serving, add more salt if you like and scatter remaining ¼ cup chopped cilantro over the top.