Thursday, June 2, 2011

Purple Chipotle Slaw

So, this is the slaw I served atop pulled smoked pork shoulder on soft corn tortillas this past Memorial Day weekend; I’ve also done it with braised pork shoulder. But as a stand-alone, this would be a welcome side dish at any cookout or picnic, and it’s a good way to feed a crowd—red cabbage is cheap! Plus it takes very little time to throw together.

I recommend making this the night before so that the flavors set up and the cabbage softens into the dressing. The cabbage I used in the recipe below was a little under 2 1/2 pounds; tweak the dressing proportions if yours is significantly bigger or smaller.

Puree in a large bowl with an immersion blender, or in a food processor or blender:

Once you open a can of chipotles in adobo, the remaining ones will keep, refrigerated, for months; just transfer them from the (rust-prone) can into a glass jar with a lid. I pretty much always have a jar on the side door of my fridge along with mayo, mustard, Tabasco, et al.
  • 2 chipotles in adobo sauce, seeds removed
  • 3 cloves garlic
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 TBSP agave nectar, maple syrup, or honey
  • 2 tsp kosher salt

Toss this dressing with:

  • 1 head red cabbage, diced or shredded
  • 2-3 scallions, sliced, or 1 medium red onion, diced
  • 1-2 TBSP minced cilantro or fresh parsley leaves (optional)

Taste and add more mayo, sweetener, and/or salt as needed.

Again, I suggest refrigerating the slaw overnight in a sealed container. But if you make it the day of a cookout, it will still be good—if anything, letting it sit out in the sun on a picnic table for a couple hours will probably have a positive effect in terms of softening the cabbage. (Disclaimer: If you leave this slaw out in the sun and get sick, Brooklyn Girls Cooking and its affiliates disavow all liability.) Happy summer, everyone!


  1. Hi there! How many people did one head serve, or how much slaw did it make? Thanks! This recipe looks great!

    1. Thanks! Oh wow this was a while ago so I don't have a quantitative measure of the, er, quantity - but picture a scene from The Walking Dead where the hordes of zombies swarm a lone human, and that was the scene as people descended on me for food. I'm thinking at least 20 people could eat this as a side (as opposed to the smaller serving per person if you used it as a garnish for the pork tortillas).