Thursday, May 6, 2010

Classic Coleslaw and Chipotle Coleslaw

I love Cole Slaw, especially on pulled pork sandwiches or Shrimp Po'Boy sandwiches, and yes, even on tacos! This is the classic cole slaw recipe on the back of the mayo jar, but I tweaked it a bit .... mmmmm and following is the Chipotle coleslaw recipe that was on the Mayonaise jar.. that one is awesome on tacos and pulled pork sandwiches.. YUMMO!

Classic Cole Slaw
1 cup Best Foods Real Mayonnaise
1 Tablespoon Lemon juice
2 Tablespoons Vinegar
2 Tablespoons Sugar
1 Tablespoon milk
1/2 teaspoon celery seed
1/2 teaspoon salt
dash or two of ground black pepper
1 big package coleslaw mix (the pre-shredded cabbage mixture by the bags of salad) can use two small bags if they don't have the big ones-- or you can mix your own, it's about 6 cups shredded cabbage and 1 cup shredded carrots, may add 1/2 cup really thin sliced green pepper if you want, but I usually don't.

Combine everything in a big bowl except the cabbage mixture, whisk to make sure it's mixed well. Taste, can add more vinegar or sugar to your taste.... I think I make it different everytime I make it. 
Then pour in the coleslaw mix and toss to coat, cover and keep in fridge until ready to serve so the flavors mix.
Like I said before it's great in a pulled pork sandwich!! Yummo!

Also if you like spicy try this recipe:

Chipotle Coleslaw Sauce

1/2 cup Best Foods Real Mayonaise
1 or 2 chipotle peppers in adobo sauce (canned, I just use1 or 2 peppers and a spoonfull of sauce and keep the rest in the freezer) REMEMBER these are quite spicy
2 Tablespoons fresh lime juice
2 Tablespoons honey
1 teaspoon ground cumin
Salt and pepper to taste
1 regular size bag of classic coleslaw mix
Mix all ingredients together in a blender until smooth except for cabbage mixture. Put Classic coleslaw mix into a large bowl, pour Chipotle sauce over coleslaw mix and toss to coat. Cover and set aside in refrigerator 30 minutes or until ready to eat.

No comments:

Post a Comment