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Recipe Source: cdkitchen.com
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Chipotle Cole Slaw
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Serves/Makes: 6
Ready in: > 5 hrs
- 1/4 cup champagne wine vinegar
- 1/4 cup fresh lime juice
- 2 tablespoons Dijon mustard
- 1 1/3 tablespoon chipotle pepper in adobo, pureed
- 4 cloves garlic, chopped
- 1 1/2 cup olive oil
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1/2 red bell pepper, julienned
- 1 large carrot, julienned
- 1/4 red onion, sliced
- 1 jalapeno, julienned
- 1/4 fennel bulb, julienned (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sugar
To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning. Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine. Let cole slaw sit refrigerated overnight.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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