Chipotle Coleslaw
53
Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.
Ingredients
| 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 |
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.
