Chipotle Chile Slaw

This coleslaw swaps the usual mild dressing for a smoky, spicy chipotle mayo that coats shredded cabbage in a creamy, brick-red sauce. Three chipotle chiles pureed with garlic into the mayonnaise give it a controlled heat with that distinctive smoky depth chipotles are known for.

Using a mortar and pestle to mash the chiles and garlic creates a rough paste that blends more evenly into the mayo than chopped pieces would. A food processor works too if you want it silky smooth.

A few drops of lemon juice at the end brighten the dressing and keep the richness of the mayo from feeling heavy. The slaw benefits from some time in the fridge. The flavors meld and the cabbage softens slightly in the dressing.

Pro Tips

• If using dried chipotles, soak in hot water until pliable. Canned chipotles in adobo work as a shortcut and add even more smoky depth from the adobo sauce.
• Start with two chiles and taste before adding the third. Chipotles vary widely in heat level.
• Shred the cabbage coarsely, not finely. Thicker strips hold up better in the creamy dressing without going limp.
• This slaw is a killer topping for fish tacos, pulled pork sandwiches, or grilled chicken.

Variations

• Add shredded carrot and sliced radish for more color and crunch.
• Mix in a tablespoon of lime juice and chopped cilantro for a Mexican-style slaw.
• Use Greek yogurt in place of half the mayo for a lighter, tangier version.