Chipotle-Cilantro Coleslaw
Prep time: 
Total time: 
Smoky and sweet-tangy, this coleslaw will be the hit of your next get-together, barbeque or family dinner.
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 tbsp white vinegar
  • 1 tbsp unsulphured molasses, not blackstrap
  • 1½ tbsp sugar
  • 1 small canned chipotle chile, finely minced plus 2 tsp adobo sauce from the can
  • 1 tsp kosher salt
  • 1 medium head of finely chopped cabbage - red or green, or mixed
  • 3 small to medium roasted golden beets, sliced into matchsticks
  • 1 medium bunch of green onions, both tops and stalks, sliced into thin rounds (can substitute chopped garlic chives)
  • 1 cup packed coarsely chopped cilantro leaves
For the dressing
  1. Combine mayonnaise, sour cream, vinegar, molasses, sugar, minced chipotle chile, adobo sauce and salt.
  2. Stir thoroughly and set aside.
For the slaw
  1. Add cabbage, green onions or garlic chives and ¾ cup of chopped cilantro. Toss or stir well, mixing colors and ingredients together.
  2. Pour dressing over slaw, mix well again.
  3. Taste, adding salt if needed.
  4. Refrigerate for at least 30 minutes prior to serving, adding remaining chopped cilantro just before serving
For some extra flavor, add a ¼ cup of orange juice to the dressing.
Recipe by Terroir Seeds | Underwood Gardens at