Monday, July 16, 2012

Chipotle Coleslaw

I can't believe it but somehow my husband convinced me to go camping this weekend.  I absolutely hate to camp.  No matter what, you wake up wet, your back hurts and the smell of campfire has saturated your clothes.  And that's just the morning.  Don't even get me started on setting up let alone cleaning up a campsite.  So the deal is that I will go for one night but I am in charge of all the meals and there has to be a bathroom. 

We always buy Morton's tri tip steaks at Costco so I figure I'll grill that up and serve it with one of my favorite side dishes of all time- coleslaw- but with a Chipotle twist.  I found the recipe and pic on Cooking Light.  Pray for me...

Chipotle Coleslaw
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon molasses (not blackstrap)
  • 1 1/2 teaspoons sugar
  • 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
  • About 1 tsp. kosher salt
  • 6 cups each packed shredded green and red cabbage
  • 7 green onions, green and pale green portions, sliced into thin rounds
  • 1 cup tightly packed chopped fresh cilantro leaves
1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.


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