Chipotle Citrus Coleslaw with Cilantro

Chipotle Citrus Coleslaw with Cilantro

Julie Toy

Provided by: Curtis Stone

40 mins total 40 mins prep Full Screen

Servings

Ingredients

• 1/2 cup white wine vinegar
• 3 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small head green cabbage, halved, cored and thinly sliced
• 1/2 small head red cabbage, halved, cored and thinly sliced
• 1 large carrot, peeled and shredded
• 1/4 cup creme fraiche
• 1/4 cup mayonnaise
• 2 tablespoons chopped chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice
• 1/4 cup roughly chopped cilantro

Directions

• Stir the vinegar, sugar, salt, and pepper in a large bowl until the sugar dissolves.
• Add the cabbage and carrots and toss to thoroughly coat.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Remove the cabbage from the marinade and squeeze out any excess liquid.
• Stir the creme fraiche, mayonnaise, and chipotle, and lime juice in a medium bowl to blend. Season to taste with salt and pepper.
• Drizzle over the cabbage mixture in a large mixing bowl and toss to combine thoroughly.
• Mix in the cilantro and serve.

• Filed under:
• Spice,
• Cabbage,
• Carrot,
• Southwestern,
• No Cook,
• Easy,
• Vegetarian,
• Healthy,
• Salad,
• Picnic

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