This isn’t your family’s classic coleslaw. Spicy chipotle coleslaw is so much more. Nothing typical here. Most importantly, who wants average when you can have exceptional. It’s a bright, crisp, spicy, memorable salad. This is the new coleslaw for family and friends.
I struggled for years to find a vegan coleslaw. A sauce that tasted like the coleslaw I remembered from my youth but better. I decided the only way to have a savory, creamy dressing was to create my own. Done!
Cooking with Karen
How do the best salads begin? Easy; bright crisp fresh vegetables. The deeper the colors the richer the flavors. As a result, those colorful vegetables add nutrients and texture.
Looking for a crunchy or traditional slaw? It’s all in the cutting technique. Chop thick, thin, or shredded. Thick won’t absorb as much of the dressing and will keep a crisp texture. While, the thinner and smaller cuts will soften in the dressing quicker. If the slaw is going to sit out at a party or picnic, a thicker cut might be best.
- Red and Green Cabbage:
- A high content of vitamin C and vitamin K
- Cabbage color is either green, red, or white (pale green)
- Prepare; raw, sautéed, stewed, steamed, pickled, fermented
- Rich in vitamin A, C, and K, magnesium, iron, folate
- Green leafy plant flowering plant
- Prepare; raw, sautéed, steamed, often frozen
- Rich in vitamin A, C, and B6, folate, manganese
- Color ranges from light green to dark green and violet-green
- Prepare; raw, sautéed, steamed, chips
It’s all about the dressing
Are you too tired of the same old coleslaw? Great! Firstly, start building the classic slaw recipe with the basic ingredients; green and red cabbage. Secondly, add in extra green. Thirdly, create a dressing with pops of surprising flavors. The result is, classic to extraordinary. What makes this slaw so memorable? The spicy chipotle and adobo sauce.
That being said, the dressing can be as spicy and smoky as you desire. The light spice and smoky flavor are just under the surface. On the other hand, want some kick? Add in more of the sauce and chop up additional peppers.
Vegan dressing options
What makes this savory creamy dressing vegan? The base is vegan. Choosing vegan mayo over traditional mayo does not translate into a loss of flavor or creaminess. Get to know your vegan mayo. Some are creamer than others.
Additionally, if you prefer to use vegan yogurt; use unsweetened also keeping in mind it won’t create as much of the creaminess as the mayo does. I prefer to use the mayo. You decide.
- Vegan Mayo: read ingredients for food allergies
- Vegan Yogurt: read ingredients for food allergies
Alternative flavor options
Spicy chipotle coleslaw doesn’t necessarily have to be all about the spice. Use a bit less chipotle and adding alternative flavors. How about a few more vegetables, seeds, citrus, or nuts? As I say, fewer ingredients can be best. But don’t let that stop your creative juices. Just have some fun and make it your own.
- lemon, lime, mandarine slices
- Raw Nuts: (those without a nut allergy)
- walnuts, almonds; sliced or slivered, cashews, pistachios
- pumpkin, sesame, celery, poppy, sunflower
- Additional Vegetable Options:
- colorful peppers, chopped broccoli, grilled asparagus, shredded Brussel sprouts, green or red onions, shallots, chives
- cilantro, dill, parsley, basil, oregano, garlic, fennel
Coleslaw is and has always been a family favorite and a staple at our picnics and parties. However, coleslaw can be enjoyed with your everyday meals such as; southern jackfruit barbecue sandwich, spinach artichoke panini, spicy garbanzo bean soup, spinach lasagna roll-ups.
My family requests this spicy chipotle coleslaw at least once a week. We enjoy it all year long. Whether spring is around the corner or embarking on chilly winter nights. This hearty, easy, versatile slaw you’ll make over and over again. I promise!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 4 cups red cabbage shredded, or sliced
- 4 cups green cabbage shredded or sliced
- 2 cups baby spinach or kale
- 1 cup vegan mayo or vegan yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave
- 1/4 teaspoon celery seed (optional)
- 1-2 chipotle peppers from a can of adobo
- 1 teaspoon chipotle adobo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cut slices, or shred both red and green cabbage. Rough chop spinach or kale. Chill
- Open a can of chipotle adobo sauce. Remove one or more peppers, dice fine.
- Using a medium bowl add in chipotle adobo peppers and sauce. Whisk in vegan mayo, apple cider vinegar, agave, and celery seed (optional).
- Using a large bowl add in both cabbages, greens, and dressing little at a time until desired creaminess. Salt and pepper to taste.
- Refrigerate for one hour and serve.