|Mel’s Chipotle Coleslaw|
Tonight’s the night that Mr. B and I have been waiting on for quite sometime. Things are going to get hot around the B household tonight. It’s Good Friday and that means it’s time for our annual shrimp fry. Did I mention that Mr. B fries up some of the best shrimp in the history of fried shrimp? Well, he does–just another reason why I’m a lucky woman.
But, I pack a punch at the shrimp fry myself. I bring a bowl of my
famously infamously hotter than hello chipotle coleslaw along for the ride. This slaw is hot–fiery hot–but it tricks your palate because it’s chock full of bits of tart green apple and sweet carrots and all you want to do is eat more and more, even with your lips on fire. It’s the perfect complement to crispy fried shrimp–all the more reason to start your annual shrimp fry tradition today.
1 medium head of green cabbage, finely shredded
1 small red onion, finely diced
1 bunch of fresh cilantro, picked, washed, and finely chopped (reserve some for garnish)
2 apples (Fuji, Green, Gala) cored, coarsely chopped
4 stalks of celery, cleaned and finely chopped (I like to pick inner stalks with some leaves on them)
Small handful of shredded carrots, or one medium carrot, finely shredded
2 tablespoons sugar
1/3 cup low fat yogurt (you can use Greek yogurt for added creaminess)
1/4 to 1/3 cup of light mayo (I love the Kraft Mayo with Olive Oil)
2 HEAPING tablespoons chipotle peppers packed in adobo sauce (I scoop up as much additional adobo as possible; I also leave my seeds in the peppers because I like a lot of heat)
Apple cider vinegar to thin (about 1/4 cup total)
1 tablespoon Celery seed
1 heaping teaspoon of Chipotle Ground Chili
salt and pepper to taste
1. Mix dressing ingredients into bowl or container. I like to use a square plastic container big enough to fit all of my ingredients into.
2. Taste dressing and make sure it’s to your liking; I like mine to be super hot to start, because once it sets and ‘wilts’ the vegetables, the heat does tend to drop a few notches.
3. Toss in slaw ingredients and turn to coat with dressing.
4. Continue to stir every 10-15 minutes until wilted, but crisp.
5. Top with reserved, chopped cliantro.