09 June, 2009

June 12

We've been munching on something delicious these past few days so I'm sharing a recipe today, adapted from Sunset's Backyard dining issue, June 2007.

Chipotle Slaw
Makes 6-8 Servings

1/3 C mayonnaise
1/3 C sour cream
3 tbsp. to 1/4 C white vinegar
1 tbsp. molasses (not blackstrap)
1 1/2 tsp. raw sugar
1 canned chipotle chile, minced, plus 2 tbsp. abobo sauce from the can (I usually add adobo sauce to taste, as we love spicy foods around here)
About 1 tsp. kosher salt
6 C each packed shredded napa and red cabbage
7 green onions, light green and pale portions, sliced into thin rounds
1 C tightly packed chopped fresh cilantro leaves (optional)

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1tsp. salt.

2. In a large bowl, toss together cabbage, green onions, and 3/4 C chopped cilantro (if using). Pour dressing over vegetables, toss well, and refrigerate for atleast 30 minutes and up to 4 hours before serving. Also, before serving, scatter remaining cilantro on top (if using).

We find this slaw goes with anything. Especially if anything is grilled. Its even incredibly good by itself. In that case all you need is a big spoon. ;) This lovely slaw gets better with age, so if you are planning a party, I would recommend making hours or a day in advance. Stays fresh in the fridge for a good 3-4 days, if it lasts that long. :)

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