Description
Chipotle Coleslaw with Creamy Lime Dressing is a zesty twist on the classic coleslaw, featuring smoky chipotle, crisp cabbage, and a tangy lime dressing. It’s a flavorful and refreshing side dish perfect for BBQs, tacos, or sandwiches.
Ingredients
- 4 cups shredded green cabbage (about 1/2 medium head)
- 1 cup shredded red cabbage (optional for color)
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro (optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons lime juice (freshly squeezed)
- 1–2 tablespoons chipotle peppers in adobo sauce (finely chopped, adjust to your spice preference)
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage (if using), shredded carrots, and chopped cilantro (if using). Toss well to combine.
- In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chopped chipotle peppers, and honey (if using). Season with salt and pepper to taste.
- Pour the creamy lime dressing over the slaw mixture and toss until everything is evenly coated. Taste and adjust seasoning, adding more lime, chipotle, salt, or pepper if desired.
- Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
For extra heat, add a sliced jalapeño or cayenne pepper.To make it vegan, use plant-based mayo and sour cream alternatives.For sweetness, add finely chopped mango or pineapple to balance the chipotle’s smokiness.Top with toasted sunflower seeds, pepitas, or chopped nuts for added crunch.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
