Chipotle Coleslaw

This may look like your grandma's coleslaw, but it sure doesn't taste like it. We loved the flavor of this slaw piled atop pulled-pork sandwiches. Prep Time: about 30 minutes.

Yield: Makes 6 to 8 servings

Ingredients

• 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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

215 (67% from fat)

Protein:

3.7g

Fat:

16g (sat 4)

Carbohydrate:

17g

Fiber:

4.7g

Sodium:

473mg

Cholesterol:

16mg

Bill Jamison and Cheryl Alters Jamison, Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining

, Sunset, JUNE 2007