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Nutrition Facts
Serving Size 1 (137g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons chipotle chiles in adobo
Calories 109
Calories from Fat 45		(41%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 128mg		5%
Potassium 272mg		7%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 2.4g	9%
	Sugars 9.5g
Protein 1.7g		3%
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Spicy Chipotle Cole Slaw

Recipe #232299 | 15 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: MathMom.calif
Jun 4, 2007

Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Fish Tacos. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).

SERVES 8 (change servings and units)

Ingredients

2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
2 tablespoons honey
1/4 cup lime juice
4 cups green cabbage, shredded very thin
4 cups red cabbage, shredded very thin
1 cup red onion, sliced vertical very thin
1 cup green onion, finely chopped
1/2-1 cup carrot, shredded
1/4 cup fresh cilantro, chopped

Directions

1
Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
2
In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
3
Season with salt and pepper as desired and chill until serving time.

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Featured Reviews for This Recipe

From: Lesley G

On Jul 13, 2009

I took one bite and had to put it in the trash. It was way too spicy, but with that aside, the flavor was just very unappetizing. My husband thought it was just okay. To make it easier, instead of trying to finely chop the chiles, I'd put all of the sauce ingredients in a blender or food processor.

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From: magpie diner

On Jan 4, 2009

You have converted a coleslaw hater. This was really good, I'll be making again. I wish I had all of the veggie ingredients on hand, because it would have been even better. The dressing is great, I used bottled chipotle sauce, but will be on the lookout for the other sort. Thanks...even my 2 year old liked this!

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From: Chef #751982

On Feb 4, 2008

I found mayonnaise too rich the first time, so i did half lite mayo and half lite sour cream the second time. it was a much nicer balance (and healthier, too!). Also, the lime juice to honey ratio is a bit off — a little more lime, a little less honey! Overall, a big hit!

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