January 11, 2023  •  Category:

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.





Joumana Accad Mediterranean, Middle Eastern January 11, 2023 Salads, salad, mayo, coleslaw, jalapeño, chipotle,

6-8 servings

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)




  1. Place the cabbage and carrot and jalapeños in a large bowl.
  2. Blend the dressing ingredients: garlic paste, lemon juice, olive oil, cumin, chipotle mayo.
  3. Add the dressing to the veggies and toss to combine well.
  4. Serve with avocado slices.

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4 Comments  •  Comments Feed

  1. Doc says:

    As a general observation (now that you have adopted Mexico City) you should have a way to take the outer skin off of any chile you buy fresh so that you can enjoy the essence without having to eat the armor that protects it. My preferred technique is to use a handheld propane torch to burn/char/sear/blister the outer skin until it is either totally burned up/off or blistered well enough to wipe/scrape/wash/scrub off with an appropriate tool. Not only does it make the chile more palateable, but it can add a smokey flavor as well. It also works with sweet peppers [you can see a demo for a red bell pepper at . If you are careful you can remove the skin and leave the stem on. If you are really good you can also remove the seeds without destroying the overall shape of the pepper (though I don’t attempt that with the torch).

  2. marlene says:

    hi joumana ! I was just watching a segment on lbc and I thougt of you . Charles hayek ( historian) is doing an amazing job explaining the roots of lebanese cuisine . It’s a delight to know the historical background of our much loved cuisine
    make yourself a cup of tea and check it out

    • Joumana Accad says:

      @marlene How sweet of you! 🙂 I LOVE this man! He provides much needed information and on a holistic level, much needed emotional boost for us, suffering as we have been from the colonized complex (at least that’s my take) and not valuing our own culture and history enough.

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