| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 teaspoon chipotle puree
- 2 heaping tablespoons Dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon celery seed
- 1/2 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 1 small red onion, grated
- 2 carrots, julienned
- 3/4 cup crumbled blue cheese (recommended: Cabrales)
- 1/4 cup chopped fresh flat-leaf parsley or cilantro leaves
- Salt and freshly ground black pepper
- Potato chips, lightly crushed (recommended: Lay’s)
Instructions
- Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large bowl. Add the cabbage, onion, and carrot and stir to combine. Fold in the blue cheese, parsley and potato chips. Season with salt and pepper, to taste, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 582 |
| Total Fat | 52 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 42 mg |
| Sodium | 876 mg |
| Serving Size | 1 of 4 servings |
| Calories | 582 |
| Total Fat | 52 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 42 mg |
| Sodium | 876 mg |
Reviews
Fantastic!
I thought this dish was easy and good but, my main complaint is that the red onion was too overpowering and totally masked the blue cheese. I used ½ a red onion, grated, since 1 small onion is vague – very glad that I didn’t use one full onion. Next time I will either use a shallot, chopped or just omit the onion altogether.
Amazing! Perfect combination of zing, crunch, and freshness creating a perfect slaw! We served it on pulled pork sandwiches and it was delicious. I also wasn’t disappointed to have leftovers which I sneakily ate like a salad. It’s just THAT GOOD!
New go-to for coleslaw. Have made several times now – finally had some left over last time and it just gets better and better. making a double batch for Labor Day weekend.
Absolutely delicious coleslaw! The chipotle puree and dijon mustard add a wonderful zing to this amazing dish!
Very good combination of flavors. Make sure to make it ahead so that it has time for flavors to come together. My wife, not a fan of cole slaw, really like this.
I tried this recipe after seeing Bobby on Sundy morning. I was looking forward to watching him make this dish and then fell asleep before he made it. All I saw was him tasting it so got the recipe and tried it. FABULOUS!!! I followed the recipe expept for grating my own cabbage (used bag of already shredded cabbage, with both white and red cabbage with carrots). THe dressing was very tasty and when mixed altogether, I couldn’t wait to serve the salad course. (We are an Italian family so our salad course is last.) My friend asked me for any salad recipes I had for a rehearsal dinner she is putting on and I’m definetely sending her this one.