Chipotle Citrus Coleslaw with Cilantro
Chipotle chillies in adobo sauce are available from specialist food shops, or check online for suppliers.
Ingredients
1/2 cup white wine vinegar
3 tablespoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 small head green cabbage, halved, cored, thinly sliced
1/2 small head red cabbage, halved, cored, thinly sliced
1 large carrot, peeled, shredded
1/4 cup crème fraîche
1/4 cup mayonnaise
2 tablespoons chopped chipotle chiles in adobo sauce
1 tablespoon fresh lime juice
1/4 cup coarsely chopped fresh cilantro
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Directions
PREP TIME
45
MINS
COOKING TIME
0
MINS
Serves
Serves
6
Make-Ahead:
The coleslaw can be made up to 2 hours ahead, covered and refrigerated.
In a large bowl, stir the vinegar, sugar, salt, and pepper until the sugar dissolves. Add thecabbage and carrots and toss to thoroughly coat. Cover with plastic wrap and refrigeratefor 30 minutes.
Drain the liquid from the cabbage and carrots, then squeeze the cabbage and carrots to release any excess liquid. Transfer the cabbage and carrots to a large bowl.
In a small bowl, whisk the crème fraîche, mayonnaise, chipotle, and lime juice to blend. Season the dressing to taste with salt and pepper.
Drizzle the dressing over the cabbage and toss to coat. Mix in the cilantro and serve.
