Coleslaw with creamy chipotle dressing


  • 2 cups grated peeled carrots
  • 1 large red bell pepper, cored, stem removed, and diced
  • ½ cup fresh scallions, sliced
  • 1 cup cilantro, washed, dried and chopped
  • 1 cup fresh ½ head medium green cabbage, cored, quartered, and outer leaves removed
    tomato, diced
  • 10-12 whole cilantro leaves, for garnish


  • 2 tbsp. smoky barbecue sauce
  • ¼ cup white vinegar
  • 2 tsp. sugar
  • ¼ cup buttermilk
  • ¼ cup sour cream
  • 1 clove garlic, minced
  • 1 cup mayonnaise
  • ¼ cup fresh lime juice
  • Approximately 2 tbsp. chipotle peppers in adobo sauce**
  • Salt and pepper, to taste

Make Dressing:

Add first 8 ingredients to a blender pitcher, cover, and process until smooth and evenly blended. Next, start by adding 1 tbsp. of the chipotle chiles and process until pureed into the dressing mixture. Check the dressing for its heat/spice level and add more of the chipotles if desired. Add salt and pepper to taste, process once again to blend. Set dressing aside.

Put Salad Together:

Cut the cabbage into quarters and slice it very thin. Place the sliced cabbage into a large mixing bowl along with the grated carrot, diced bell pepper, sliced scallions, and cilantro. Toss all the vegetables together and then pour about one cup of the chipotle dressing over them. Use a large rubber spatula to gently mix the dressing into the vegetables. When they are evenly coated with dressing scrape them into a serving bowl and sprinkle the chopped tomatoes over the top of the salad. Sprinkle the whole cilantro leaves over all. Serve right away, while vegetables are still crunchy. Makes about 10 servings.

Chef’s note:

Other veggies are good in this salad, too, depending on the time of year. Try adding cucumber, radishes, or other colors of bell peppers!**

These are very spicy, use half the amount (or less) if sensitive to hot spice.

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