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Creamy and just a little bit spicy! Adds a nice crunch to a Tex-Mex wrap, and also works well as a side salad with Chili. Cook time is chilling time.
- Ready In:
- 1hr 20mins
- 4 cups coleslaw mix
- 1⁄2 large green pepper, diced
- 1⁄2 large red pepper, diced
- 2 celery ribs
- 1⁄4 cup red onion, minced
- 1 large avocado, peeled and pitted
- 2 tablespoons mayonnaise
- 1⁄4 cup milk
- 1 teaspoon TABASCO® brand Chipotle Pepper Sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cayenne pepper
- 1 lime, juice of
- Combine coleslaw, peppers, celery, and onion in a large bowl.
- In a smaller bowl, thoroughly mash avocado flesh. Add the mayonnaise, Tabasco sauce, salt, cayenne, and milk. Stir well. You may need to add a bit more milk -- or even a bit more mayo to get a "dressing" consistency.
- Pour dressing over coleslaw veggies and toss well. Cover and chill the coleslaw for at least an hour.
- Remove from refrigerator, taste, and adjust seasonings as needed. Squeeze with fresh lime juice just before serving, and toss well.
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This was okay but as another reviewer said, quite bland. It needed more heat and it doesn't keep well due to the avocado turning brown (even with the lime juice). It probably would be a good accompaniment to wraps or a pulled pork sandwich, though. I'll probably try it again for that purpose but will add more tobasco. Thanks for posting.Reply
Made for PAC Spring 2007 - I really liked this variation on coleslaw! Oddly, I wasn't able to locate the Tabasco brand chipotle sauce even though I know I remember seeing it in the store before. I improvised by using the adobo sauce from a can of chipotle peppers. I added till the heat was right for us and used about 1 tablespoon. (We're "hotheads" so this might be too much for others). I thought the lime juice really added a flavor burst and was a great touch. When I make this again, I think I'll try using diced poblano peppers instead of bells to keep with the southwest theme of ingredients. Thanks for sharing your recipe!Reply
This was just okay. I found it kind of bland. I used it as a side dish with barbeque ribs. I do think it would be really good in a wrap. But by itself i had to add regular tobasco and more salt... it was just too boring to stand alone. I did have one guest ask for the recipe because he thought it would go wonderful with his fish fry.Reply