I used to think that I disliked coleslaw that had a lot of mayo in it but then I accidentally put too much in a batch and found that I didn’t mind at all! I already knew that the slaws I like are the tangy or vinegary kind, but I couldn’t quite put my finger on what it was that I didn’t like in the “bad” ones. I recently figured it out: sugar! Most coleslaw has some sugar in it but some recipes overdo the sugar and then it’s all I can taste when I take a bite. Given this newfound revelation I set out to make a batch that had no added sugar at all and was bright, summery, and a bit spicy. I present you with my (mildly) Spicy Chipotle Coleslaw! Enjoy!
In this recipe there is no added sugar at all but the addition of raw fresh corn gives a bit of sweetness (and extra crunch!) to the overall slaw. If you want to make it spicier I suggest adding other spicy elements instead of upping the chipotle powder, as any more than what I’ve included in this recipe will just give you heat without added flavor. Instead, try adding one finely chopped serrano pepper (seeds removed) or a splash of the liquid from pickled jalapenos if you have that on hand.
Slaws like these keep in the fridge for ages, but the fresh corn in this one means it has a slightly shorter shelf life. So maybe only a week or two instead of “ages” . . .
Spicy Chipotle Coleslaw
Makes enough to bring to a potluck or picnic!
- 1 head green cabbage (approx 2 pounds)
- 1.5 cups light mayonnaise
- 1/4 cup deli mustard
- 2 tbsp apple cider vinegar
- 1 tsp chipotle powder
- 1 tbsp dried cilantro or mexican oregano
- 1/2 tsp salt
- 1/2 tsp fresh-ground black pepper
- corn kernels from 3 ears of fresh corn
Cut the cabbage in half and remove the cores. Slice cabbage the long way into about 1/4″ thick slices. Put the chopped cabbage in a large bowl.
In another bowl, mix together all the remaining ingredients except for the corn. Toss the cabbage with the dressing until it’s well coated. I find that it’s easiest to mix with your hands! Adjust salt and pepper to taste. Top with corn and mix the corn in as you eat the slaw.
Tip: Don’t dump all the dressing onto the cabbage at once as you may not need it all. Instead, work about half the dressing in first and then taste, and keep adding more dressing until you’re happy with the mix.
