Southwestern Coleslaw with Chipotle Dressing
June 4, 2018 • Salads
I’m quite lucky to have a wonderful friend who invited me – and about forty other people – to a pig roast last weekend. Roasting a whole pig is an overnight venture, and clearly something I could never do for myself, so I was thrilled to be part of the fun. All I was asked was to bring a side dish – this amped up coleslaw was the perfect addition!
I filled up corn tortillas with the delicious shredded roasted pork and then topped them with the coleslaw – a perfect pairing. The coleslaw is great on its own, but would also be wonderful on blackened fish tacos. Perfect summer fare!
Southwestern Coleslaw with Chipotle Dressing
Prep time
Total time
Author: Cooking with Michele
Recipe type: Salad
Serves: 16+
Ingredients
- 1 small head of green cabbage, thinly sliced
- 1 small head of purple cabbage, thinly sliced
- 1 ear of corn, kernels cut from the cob
- 1 green pepper, diced small
- 1 small red onion, diced small (about ½ cup)
- 1 bunch fresh cilantro, chopped
- Chipotle Mayo
- Apple cider vinegar
Instructions
- Combine the cabbage, corn, pepper, onion, and cilantro in a large bowl. Combine desired amounts of Chipotle Mayo and vinegar and toss with salad. (I used about 1 cup of mayo and ½ cup of vinegar, but adjust according to your tastes.) Let sit in the refrigerator for at least an hour for flavors to meld before serving. If serving at a picnic, keep cool so mayo doesn't spoil! The coleslaw shouldn't need any more salt and pepper since the mayo is seasoned, but adjust if desired.