Double Pepper Red Hot Chipotle Slaw Recipes

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CHIPOTLE SLAW



Chipotle Slaw image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 11

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Steps:

  • Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
  • Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

SPICY CHIPOTLE COLE SLAW



Spicy Chipotle Cole Slaw image

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 Recipe #232309. 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).

Provided by MathMom.calif

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
  • 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.
  • Season with salt and pepper as desired and chill until serving time.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5

THREE-PEPPER SLAW WITH CHIPOTLE DRESSING



Three-Pepper Slaw with Chipotle Dressing image

Categories     Salad     Citrus     Garlic     Vegetable     Side     Low Fat     Bell Pepper     Summer     Jícama     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

5 tablespoons fresh lemon juice
3 tablespoons fat-free mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley

Steps:

  • Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
  • Mix chopped parsley into coleslaw. Serve at room temperature.

THREE-PEPPER SLAW



Three-Pepper Slaw image

Serve this rainbow slaw alongside burgers, or toss with tuna or shredded chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 medium bell peppers (1 red, 1 yellow, 2 green), stemmed, seeded, and thinly sliced lengthwise
1 celery stalk, halved crosswise and thinly sliced lengthwise
1/4 teaspoon chopped fresh thyme leaves

Steps:

  • In a large bowl, whisk togethervinegar, mustard, and oil; seasonwith salt and pepper. Add bellpeppers, celery, and thyme; tossto combine. Season to tastewith salt and pepper and serve.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g

THREE BELL PEPPER SLAW WITH CHIPOTLE DRESSING



Three Bell Pepper Slaw With Chipotle Dressing image

I first made this sauce to go with"chicken breasts with cornmeal crust and black bean salsa" ( posted) but it is so tasty and goes with so many things.

Provided by ChefDebs

Categories     Low Protein

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 tablespoons lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced chipotle chiles, canned
1 1/2 teaspoons chili powder
1 large red bell pepper, seeded, sliced
1 large yellow bell pepper, seeded, sliced
1 large green bell pepper, seeded, sliced

Steps:

  • Puree first 6 ingredients in blender.( can be made 1 day ahead and refrigerated).
  • Toss sliced bell peppers and dressing together in a large bowl. Cover and refrigerate about 4 hours.

Nutrition Facts : Calories 60, Fat 2.1, SaturatedFat 0.3, Cholesterol 1.4, Sodium 46.3, Carbohydrate 11, Fiber 1.2, Sugar 6.3, Protein 0.9

GRANDMA'S PEPPER SLAW



Grandma's Pepper Slaw image

This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.

Provided by Carol Reese Hardbarger

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 32

Number Of Ingredients 6

1 medium head green cabbage, shredded
2 green bell peppers, diced
salt to taste
1 cup vinegar
1 ½ cups sugar
2 tablespoons celery seed

Steps:

  • Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
  • Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g

DOUBLE-PEPPER RED HOT CHIPOTLE SLAW



DOUBLE-PEPPER RED HOT CHIPOTLE SLAW image

Categories     Salad     Vegetable     Side

Yield 6-8 servings

Number Of Ingredients 11

1/2 cup mayonnaise
Juice of 1 lime
4 chipotle peppers, finely diced
2 teaspoons adobo, from the chipotle can
Pinch of sugar
Kosher salt to taste
Freshly cracked black pepper to taste
1 red cabbage, finely shredded
6 thin scallions, finely sliced on the diagonal
2 tablespoons finely diced jalapeño (about 1)
6 tablespoon coarsely chopped cilantro

Steps:

  • In a very large bowl, whisk together the mayonnaise, lime juice, chipotle peppers, adobo, sugar, salt, and pepper. Add the cabbage, scallions, jalapeño, and cilantro, and toss to combine. Either serve right away, or cover and refrigerate until ready to serve.

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