My world has now become enchilado (more on that in another post), so when I decided I wanted to make coleslaw, it was obvious I was going to find a way to add a chile or two somewhere.
So I did. A few jalapeños went into the processor (minus the seeds and stem). I also used a chipotle mayo and the classic garlic-lemon-olive oil Lebanese dressing.
It was yummy and so practical to have on hand in a big bowl in the fridge, to dip into over several days until the supply is exhausted.
ColeslawJoumana Accad Mediterranean, Middle Eastern January 11, 2023 Salads, salad, coleslaw, mayo, jalapeño, chipotle,
Prep Time: 30 minutes
1 small cabbage, shredded in a food processor
1 large carrot (or more), peeled and shredded
3 jalapeños, stemmed and seeded and shredded
1 avocado (optional), peeled and sliced
1 large lemon, juiced
3 garlic cloves, mashed with salt
1 dash of ground cumin
1/3 cup extra virgin olive oil
1/2 cup of chipotle mayonnaise or regular mayo
1 or 2 chipotle in adobo sauce (if using regular mayo)
- Place the cabbage and carrot and jalapeños in a large bowl.
- Blend the dressing ingredients: garlic paste, lemon juice, olive oil, cumin, chipotle mayo.
- Add the dressing to the veggies and toss to combine well.
- Serve with avocado slices.
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