Ingredients with Measurements:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 2 large carrots, grated
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the thinly sliced green and red cabbage, grated carrots, thinly sliced red onion, and chopped cilantro.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, adobo sauce, ground cumin, garlic powder, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the coleslaw a quick toss to redistribute the dressing and garnish with additional cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving:
Calories: 120
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 180mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- You can use all green or all red cabbage if you prefer.
- Instead of red onion, you can use thinly sliced scallions or shallots.
- If you don't have adobo sauce, you can use a small amount of chipotle powder or hot sauce.
Variations:
- Add some diced jalapeno or serrano peppers for extra heat.
- Use Greek yogurt instead of sour cream for a healthier option.
- Add some diced mango or pineapple for a sweet and tangy twist.
Tips and tricks:
- To make this coleslaw ahead of time, prepare the dressing and cabbage mixture separately and store them in the refrigerator until ready to serve. Toss everything together right before serving.
- For a creamier coleslaw, increase the amount of mayonnaise and sour cream in the dressing.
- If you like your coleslaw extra crunchy, add some chopped toasted almonds or sunflower seeds.
Storage instructions:
Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This coleslaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the coleslaw in a large bowl or on a platter garnished with additional cilantro.
Garnishes:
- Chopped fresh cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Grilled chicken or steak
- Fish tacos
- Pulled pork sandwiches
Suggested side dishes:
- Corn on the cob
- Black beans and rice
- Grilled vegetables
Troubleshooting advice:
- If the coleslaw is too dry, add a little more dressing and toss to combine.
- If the coleslaw is too wet, drain off any excess liquid before serving.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Keep the coleslaw refrigerated until ready to serve.
- Discard any leftover coleslaw that has been sitting at room temperature for more than 2 hours.
Food history:
Coleslaw is a traditional side dish that originated in the Netherlands in the 18th century. It was originally made with a vinegar-based dressing and was often served with fish. The addition of mayonnaise to coleslaw is a more recent development and is believed to have originated in the United States.
Flavor profiles:
This Southwestern coleslaw is sweet, tangy, and slightly spicy thanks to the combination of honey, apple cider vinegar, and chipotle peppers.
Serving suggestions:
Serve this coleslaw as a side dish at your next barbecue or potluck. It also makes a great topping for tacos or sandwiches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A