Name: Creamy Chipotle Cabbage Slaw
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cups shredded green cabbage (1 medium to large cabbage); 1 cup shredded purple cabbage; 2 medium carrots, shredded; 1 small red onion, very thinly sliced; 3 large scallions, thinly sliced (white and light green parts); 1 jalapeno, minced (discard the seeds and ribs if you want less heat); 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt (preferably full fat) or 1/2 cup sour cream (preferably full fat); 1/8 cup freshly squeezed lime juice plus 1/8 cup white wine vinegar or 1/8 cup apple cider vinegar; 2 tablespoons granulated sugar or 2 tablespoons honey; 1 teaspoon ground cumin; 1 teaspoon dried chipotle powder; sea salt & freshly ground black pepper, to taste

1

Recipe by gailanng

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Use with fish tacos or pulled pork.

Ready In:: 25mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

4 cups shredded green cabbage (1 medium to large cabbage)
1 cup shredded purple cabbage
2 medium carrots, shredded
1 small red onion, very thinly sliced
3 large scallions, thinly sliced (white and light green parts)
1 jalapeno, minced (discard the seeds and ribs if you want less heat)
¹⁄₂ cup mayonnaise
¹⁄₂ cup plain Greek yogurt (preferably full fat) or 1/2 cup sour cream (preferably full fat)
¹⁄₄ 1/8 cup freshly squeezed lime juice plus 1/8 cup white wine vinegar or 1/8 cup apple cider vinegar
2 tablespoons granulated sugar or 2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon dried chipotle powder
sea salt & freshly ground black pepper, to taste

directions

Combine the cabbages, carrots, onion, scallions, and jalapeno in a large bowl.
In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey and the cumin and chipotle powder until smooth and creamy.
Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl prior to serving.).

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@gailanng

Contributor

@gailanng

Contributor

"Use with fish tacos or pulled pork."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by wildredbill

11/21/2013

Made this slaw, as recipe is written, the night before I grilled some asparagus and chuck steaks on the Weber. <br/>As I get older, I like bolder flavors. However, I used half of a small Jalapeno because my wife has more sensitive palate than I. We both enjoyed this slaw, so I thank you for this flavorful recipe, gailanng.

2

Reply
creation by gailanng

8/17/2013

Use with fish tacos or pulled pork.