Spice up your BBQ sandwiches with my Southwestern tweak on this cookout classic. Use fewer chipotles if you don't like heat, because this coleslaw recipe has a kick. For the chipotles and adobos, buy chipotles in adobo from any grocery store's international aisle.
Ingredients
- 2 cups julienned red cabbage
- 2 cups julienned green cabbage
- 1 cup julienned carrot
- 0.75 cups mayonnaise
- 0.75 cups sour cream
- 4 chipotles chile peppers in adobo sauce , finely chopped
- 4 tablespoons adobo sauce , from chipotle chile peppers
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons lime juice
- 1 pinch salt and ground black pepper to taste
Instructions
-
1
Combine red cabbage, green cabbage, carrot, mayonnaise, sour cream, chipotles, adobo sauce, cilantro, lime juice, salt, and black pepper in a bowl; mix thoroughly. Let sit before serving, at least 1 hour.
Nutrition Facts
Per serving
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