| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 2 cups whole milk, plus more if needed for thinning
- 1 cup mayonnaise
- 2 tablespoons sugar
- 4 teaspoons white vinegar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
- 2 cup fresh cilantro, barely chopped
Instructions
- Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
- Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 286 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 534 mg |
Reviews
Way too much dressing and too runny. Not enough flavor. I drained off the excess (2 cups of yogurt/milk/chipotle dressing left over). Plenty of dressing remained. I then added to the slaw some extra sour cream to thicken, very thinly sliced pieces of 2 Granny Smith apples tossed in juice of one lemon for flavor, and substantially more salt. It will work for my fish tacos now. I hope I can think of something to do with the leftover chipotle dressing. I love Ree’s recipes, generally 5 star all the way. Not sure where this one went wrong for me.
We love this recipe, use it with pulled pork sandwiches. Have now made it 4 times!
We love spice, so I go for 4 of the chipotle peppers. And because I’m cheap I often go for just purple cabbage (love the look of it as well.)
Like others have mentioned, barely add milk. 2 cups is insane. 1/2 cup max.
We loved this slaw! I used pre-packaged cole slaw mix and reduced the milk to 1 cup since people said it was too runny, and it was perfect for us. Just enough kick to the dressing and it mellows if you let it marinade for a few hours in the fridge.
Too runny and bland. Not a repeat for us.
The flavor that the Chipotle peppers and cilantro bring to this slaw are so delicious. It taste fresh even when served the next day. This slaw gets rave reviews every time I serve it. Great side dish for pulled pork sandwiches.
I just made this and loved it. I reduced the dressing ingredients by 1/2 except for the peppers and adobo sauce which I kept according to the original recipe and I used prepackaged slaw mix. It had a nice kick and was very good.
I am a coleslaw fanatic and this dressing was just so sad. I only used half of the milk because it was so runny. Even with the chipotle, I thought it would have more flavor. I had to add more REAL vinegar with bite, sugar, salt and pepper so I wouldn’t have to throw it out. Never again.