This is one of the simplest coleslaw recipes EVER. In fact, this version is even slightly more complicated than I usually make. Most of the time, I just do salt, lime juice, and cilantro and boy howdy is that good. But I like the addition of the nuts and chipotle and the honey balances everything out.
Cabbage is a poor, misunderstood vegetable but if you take the time to try this easy coleslaw recipe, I think you and cabbage will become friends fast and go to potlucks and barbecues together forever and ever, amen.
- 1 pound cabbage, thinly shredded
- ½ teaspoon salt
- 2 stalks celery, sliced on diagonal
- ½ cup fine diced onion
- ¼ cup torn cilantro leaves
- ½ cup roasted almonds or peanuts
- Dressing:
- 1 teaspoon minced chipotle in adobo
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon honey
- Pinch of salt and black pepper to taste
- Combine the cabbage and the ½ teaspoon salt in a large bowl. Toss to coat and set aside at least 10 minutes, up to 30 minutes.
- Combine dressing ingredients in a jar and shake to mix.
- Toss cabbage with celery, onion, cilantro and dressing.
- Refrigerate an hour preferably.
- Add nuts right before serving.
This would be perfect with some fresh fried catfish!
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{ 11 comments… read them below or add one }
Question! So, I recently and for the very first time made something with chipotles in adobo sauce and now I have tons left over. I need ideas of what to do with these things. Thoughts?
Oh, dude. I’m with you. There’s always so many left over! I like to add them to barbecue sauces and I make a mayo/chipotle/lime sauce for fish and fish tacos sometimes.
Also, this is one of my most very favorite videos. You seem to be in a silly mood, today.
this was an excellent suggestion on a dressing for a spicy, tangy dressed coleslaw, hilah!too many dressings are so creamy and/or heavy!
Thanks, Connie! I know what you mean. This one is nice because it’s so different from most summer salads.
This is a great summer salad. It’s so delicious and easy to make. And what I like the most is that it goes with everything.
Very different – but nice.
Hi,
I made this, and it’s good. But I think you put more than 1/2 tsp salt, and I know I did, when salting the cabbage before adding the liquid.
Please advise…
D.
Hi Doug!
Glad you liked it.
I try to use as little salt as possible when cooking, so I’ll always list the “minimun effective dose”, so to speak. But, salt to taste! That’s my advice.
So don’t know if you’ve ever heard of Primanti Bros. in Pittsburgh but they’re famous for putting coleslaw and french fries on their sandwiches. The whole time I was watching this video, I couldn’t help thinking that a chipotle coleslaw would go so well on a delicious chicken or pork sandwich! Great recipe!
Hey Mike!
No, I haven’t heard of Primanti Bros, but I love the idea of slaw and fries together! In fact, I don’t think I’ve ever been to Pittsburgh even. But I am SO glad you brought it up because I agree that sounds delicious. I also like putting slaw on hot dogs, like sauerkraut.
Thanks for writing! Hope you try the recipe.