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Friday, 23 April 2010 10:42

Spicy Jalapeno and Chipotle Coleslaw Featured

Written by John
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Spicy Jalapeno and Chipotle Coleslaw Spicy Jalapeno and Chipotle Coleslaw John

Not all slaw is created equal. The spicy, yet tangy, flavor sets this coleslaw apart from the rest. Best of all this man food is healthy! Yes, that's right. Absent the mayo, this Spicy Jalapeno and Chipotle Coleslaw is refreshing and light. Anton Jackson would be so proud! (There is a little trivia for you, comment if you know what I'm referring to)


  • 3 Scallions, diced
  • 1/2 head Green Cabbage, shredded or diced
  • 1/2 head Red Cabbage, shredded or diced
  • 1 Red Bell Pepper, diced
  • 2 large Carrots, grated
  • 1/4 Red Onion, diced
  • 1 Jalapeno, finely diced
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Chipotle Pepper in Adobo, pureed
  • 1/4 cup Rice Vinegar
  • 3 Cloves Garlic
  • 2 Limes, juiced
  • 1.5 cups Olive Oil
  • 1/4 tsp Fresh Ground Black Pepper
  • 1 tsp Salt
  • 2 tsp Sugar


  1. In a food processor add the dijon mustard, chipotle pepper in adobo puree, garlic, rice vinegar, and the juice of 2 limes then puree until smooth.
  2. While the processor is running, add the olive oil in a steady stream to emulsify the vinaigrette.
  3. Add salt to taste
  4. Toss all the vegetables together
  5. Add salt, black pepper, sugar and chipotle vinaigrette.
  6. Toss to combine
  7. Let coleslaw sit refrigerated overnight in a covered bowl to marry the flavors


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