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Sunday, May 5, 2013

Chipotle Slaw

This is not your ordinary coleslaw.  For this slaw we used a combination of thinly sliced green cabbage, some shredded carrots, along with lime juice, cider vinegar and chipotle powder, to create a zesty slaw that's a great addition to any summer dinner, but is even better as a topping for Catfish Tacos.

1/2 medium Green Cabbage, thinly sliced and coarsely chopped
1 Carrot, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
1/2 - 1 tsp Chipotle Powder (1/2 tsp for medium spicy and 1 tsp for extra spicy)
4 TB Cider Vinegar
1 TB Lime Juice
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 tsp Celery Salt (optional)

In a large bowl combine sliced cabbage and shredded carrot and set aside.

In a glass bowl, combine remaining ingredients and blend until smooth. Pour mixture over the cabbage and carrots and stir, making sure to coat all of the cabbage.

Refrigerate at least 2 - 3 hours or overnight for the best flavor. Serve with lime wedges.

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