This chipotle-cilantro coleslaw may look fairly ordinary, until it hits your taste buds. Then you (or your dinner guests) will know you’ve stumbled upon something truly special. It starts out fairly traditional with thinly sliced cabbage, green onions or garlic chives but then things get interesting with the roasted golden beets.
I prefer to roast them in our Japanese charcoal grill, called a Kamado, at about 250 – 300°F for around an hour, or until a toothpick slides in easily. The mesquite charcoal gives a very aromatic smoky aroma which doesn’t overpower the other tastes of the coleslaw. Just let them cool, peel and slice into matchsticks to add a very unexpected and delicious flavor.
Here’s what you could grow in your garden for this recipe –
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp white vinegar
- 1 tbsp unsulphured molasses not blackstrap
- 1 1/2 tbsp sugar
- 1 small canned chipotle chile finely minced plus 2 tsp adobo sauce from the can
- 1 tsp kosher salt
- 1 medium head of finely chopped cabbage - red or green or mixed
- 3 small to medium roasted golden beets sliced into matchsticks
- 1 medium bunch of green onions both tops and stalks, sliced into thin rounds (can substitute chopped garlic chives)
- 1 cup packed coarsely chopped cilantro leaves
For the dressing
- Combine mayonnaise, sour cream, vinegar, molasses, sugar, minced chipotle chile, adobo sauce and salt.
- Stir thoroughly and set aside.
For the slaw
- Add cabbage, green onions or garlic chives and 3/4 cup of chopped cilantro. Toss or stir well, mixing colors and ingredients together.
- Pour dressing over slaw, mix well again.
- Taste, adding salt if needed.
- Refrigerate for at least 30 minutes prior to serving, adding remaining chopped cilantro just before serving
I’ll show you just how easy this coleslaw is…
Smoked, roasted golden Detroit beets, after peeling and slicing.
I used straight purple cabbage for this dish to set off the color of the beets.
The dressing whips up in about 3 – 5 minutes and has an enticing aroma.
Just after mixing. The recipe makes a fairly dry coleslaw with a lot of crunch and taste. If you want a more wet coleslaw, increase the mayonnaise and sour cream to 3/4 cup each. You don’t want to drown the coleslaw!