Chipotle Coleslaw

By Maggie Baird

This is my favorite way to top my Jackfruit Taco Recipe, but it is also good on its own as a side or with any kind of veggie burger, lion’s mane mushroom, etc. I almost always have half a jar of salsa and a chunk of cabbage in the fridge, so this is a nice way to prevent food waste and make something delicious.

YIELDS: 8 servings as a side, 16 servings as a topping

COOK TIME: 0 min

PREP TIME: 20 min

Back to all recipes

INGREDIENTS

  • 1 cup plant-based mayo
    – This is readily available in the refrigerator section of most grocery stores, but you can also make this from scratch with aquafaba, oil, and some seasoning
  • ¾ cup of jarred tomato salsa – mild, medium, or hot
    – This is a great way to use up the last half of a jar
  • 2 tbsp lime juice
  • 1 tsp Chipotle chili powder OR 2 tbsp chipotle peppers and liquid from canned chipotles in adobo sauce
  • 5 cups (packed) green or purple cabbage, about half of a medium cabbage– I like a cross between a rough chop and a shredded texture for this.

OPTIONAL INGREDIENTS
½ -1 cup grated or shredded carrot (2 small or 1 large), ½ cup chopped cilantro leaves and stems.

RECIPE

You can assemble this directly into your medium-sized serving bowl or into a glass container to store. Blend together plant-based mayo, salsa, lime juice, and chipotle chile powder. If you are using canned adobe chiles, mash them well into the mayo mixture.

  1. If using a fresh cabbage, you will need approximately half of a medium cabbage. Slice the cabbage in half and carefully cut out and remove the bottom core. Other than this core, I use almost all of the cabbage, but if there are extremely tough ribs or very wilted leaves, you can cut these out as well and add them to your compost or stock scraps.
  2. Using a sharp knife, slice the cabbage into wedges and then into medium-thin slices. You will have some rough chop in this mixture from the end pieces as well, and that’s ok. Whatever will fit nicely on your fork or on top of a taco is what you are looking for.
  3. Wash your carrots and, using the back of a knife with a down stroke, remove just the outermost part. Rinse your carrots again and grate them with a box grater. There is no wrong way to do this, and you can also just julienne them if you prefer, and you can certainly use pre-shredded carrots for this if you like, or leave them out altogether.
  4. Chop a good handful of cilantro to equal about ½ cup loosely chopped leaves and stems.
  5. Add the chopped cabbage and carrot and three-fourths of the chopped cilantro to your dressing mixture and stir to combine. Sprinkle the last bit of cilantro on top for serving.
  6. This can be eaten right away, or it stores well in the refrigerator!

 

CHEF’S NOTES:

  • For topping tacos, you want to end up with a fair amount of dressing, so adjust the amount of cabbage you use accordingly.
  • If you are using jarred salsa that is already a Chipotle version, adjust the Chipotle seasoning accordingly.