Chipotle Coleslaw Recipe

This creamy, smoky Chipotle Coleslaw Recipe is made with crisp shredded cabbage, spicy chipotle peppers in adobo, and fresh lime juice, ready in just 15 minutes. The rich, ruby-tinted dressing clings to the vegetables, delivering a perfect balance of heat and crunch in every bite. I love pairing this slaw with fish tacos or grilled chicken for an instant flavor upgrade.

The Secret To Getting It Right

I used to think making spicy coleslaw was as simple as dumping hot sauce into mayonnaise, but I quickly learned that texture and balance are everything. The mistake I made early on was using just the adobo sauce without the actual peppers, which resulted in a dressing that lacked depth and that signature smoky punch. Mincing the chipotle peppers into a paste ensures you get a little bit of heat distributed evenly throughout the entire bowl, rather than shocking your guests with giant spicy chunks.

Another lesson I learned is that this slaw needs a creamy element to cool down the heat, but pure mayonnaise can feel too heavy. I found that cutting the mayo with sour cream or Greek yogurt creates a tangier, lighter dressing that cuts through rich meats like pulled pork. It transforms the dish from a heavy side into a refreshing, zesty topping that actually cleanses the palate.

Jump to Recipe

Chipotle Coleslaw Recipe Ingredients

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 1 cup carrots, julienned or grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or plain Greek yogurt)
• 2 whole chipotle peppers in adobo sauce, finely minced
• 1 tablespoon adobo sauce (from the can)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (plus more to taste)
• 1/4 cup fresh cilantro, chopped

How To Make Chipotle Coleslaw Recipe

1. Prep the Vegetables: Remove the outer leaves of the cabbages. Slice the green and red cabbage into very thin shreds using a sharp knife or a mandoline. Peel and grate the carrots. Place all the vegetables and the chopped cilantro into a large mixing bowl and toss to combine.
2. Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, cumin, and salt. Continue whisking until the dressing is smooth and has a consistent light pink color.
3. Combine and Toss: Pour the dressing over the cabbage mixture. Use tongs to toss everything together until the vegetables are evenly coated with the sauce.
4. Chill and Serve: Let the coleslaw sit in the refrigerator for at least 20 minutes to allow the flavors to meld and the cabbage to soften slightly. Taste and adjust salt or lime juice before serving.

Recipe Tips

• Adjust the Heat: Chipotle peppers can vary in spice level. Start with one minced pepper and one tablespoon of sauce, then taste the dressing before adding the second pepper if you want more kick.
• Use Pre-Bagged Slaw: If you are short on time, you can swap the fresh cabbage and carrots for two 14-ounce bags of coleslaw mix. It saves about 10 minutes of prep work.
• Don’t Skip the Rest Time: Eating this immediately is fine, but letting it rest for 20 minutes allows the salt and acid to break down the cabbage slightly, making it more tender and flavorful.
• Storage Note: As the slaw sits, it releases water. If you are making this a day ahead, keep the dressing separate and toss it with the cabbage about an hour before serving to keep it crunchy.

What To Serve With Chipotle Coleslaw

This slaw is the ultimate topping for baja-style fish tacos or shrimp tacos, as the creaminess balances the fried seafood perfectly. It also pairs incredibly well with smoky pulled pork sandwiches or brisket, adding a necessary crunch to soft, tender meat. For a vegetarian option, try piling it onto black bean burgers or serving it alongside grilled corn on the cob.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw will lose its crunch and become more watery the longer it sits, so it is best enjoyed within the first 24 hours. Freezing is not recommended as the mayonnaise will separate and the cabbage will turn mushy upon thawing.

FAQs

Is this recipe very spicy?
It has a medium kick. The mayonnaise and sour cream dilute the heat of the peppers, but you can easily make it milder by removing the seeds from the chipotle peppers before mincing them.

Can I make this vegan?
Yes, simply substitute the mayonnaise and sour cream with your favorite vegan alternatives. The chipotle peppers in adobo are naturally vegan.

What are chipotle peppers in adobo?
They are smoke-dried jalapeños canned in a sweet and tangy tomato-based sauce. You can find them in the international or Latin aisle of most grocery stores.

Why is my coleslaw watery?
Cabbage releases water when it comes into contact with salt. To prevent this, serve it within a few hours of mixing, or salt the cabbage separately and drain it before adding the dressing.

Can I use only green cabbage?
Absolutely. The red cabbage adds color and extra nutrients, but the flavor will remain largely the same if you use only green cabbage.

Nutrition

• Calories: 145 kcal
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 280mg
• Total Carbohydrate: 9g
• Protein: 2g