For our church's pot-luck Thanksgiving dinner last Sunday, Greg mixed up this kick-arse coleslaw. The recipe is based on one that I found at Taste Of Home on the message board (a great, free resource). This slaw is a punch in the mouth of flavor, and the spicy, garlic-infused dressing is totally addictive. I've been eating the leftovers all week.
Greg's Smokey Spicy Coleslaw
1 bag shredded cabbage
Chipotle Dressing:
1 cup Aiole (recipe to follow) OR OTHER MAYONNAISE
6 tblsps cider vinegar
2 1/2 tblsps unsulphured molasses
1 tsp salt
3/4 tsp fresh ground black pepper
2 canned chipotle chiles, minced, plus, for more heat, 1 to 2 tsps of adobo sauce from the can
Aiole:
1 cup mayo
1 1/2 Tablespoons extra virgin olive oil
1/4 tsp fresh lemon juice
1/4 tsp minced garlic
2 to 6 drops Tabasco sauce or other hot pepper sauce
In medium bowl, whisk the ingredients together. Uste the mayo immediately or refrigerate. It keeps, covered and refrigerated, for up to several weeks.
To prepare slaw:
Prepare the dressing, whisking together the ingredients in a medium bowl. Toss the dressing with the slaw and refrigerate for at least an hour for the flavors to develop. Serve chilled.
Two parents, four children, and our adventures in food, music and travel.
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