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.
1
1In 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.
2
2Drain 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.
3
3In a small bowl, whisk the crème fraîche, mayonnaise, chipotle, and lime juice to blend. Season the dressing to taste with salt and pepper.
4
Drizzle the dressing over the cabbage and toss to coat. Mix in the cilantro and serve.
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