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Chipotle Slaw

A spicy chipotle coleslaw to top on tacos, burgers, or pulled pork sandwiches!
Author: Kristi


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon molasses not blackstrap
  • 1 and 1/2 teaspoons sugar
  • 1 to 6 chipotle chiles canned, minced
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon kosher salt
  • 1 16-ounce bag shredded cabbage (coleslaw)
  • 7 green onions sliced
  • 1 cup tightly packed chopped fresh cilantro leaves


  • Mix mayonnaise, sour cream, vinegar, molasses, sugar, minced chili, adobo sauce and salt in a medium bowl until thoroughly blended.
  • In a large bowl, toss together cabbage, green onions, and chopped cilantro.
  • Pour dressing over salad mix and toss well. Refrigerate for at least 30 minutes (or up to 4 hours).
  • Before serving, garnish with chopped cilantro, if desired.


*I used 6 chipotle chili peppers from the can and 1 tablespoon of adobo sauce.