Chipotle Broccoli Slaw is smoky, spicy, and crunchy

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Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

 

I teased this recipe on Wednesday. When I shared the Caroline Chicken Burger, I talked about serving it with this slaw. And this slaw is definitely Carolina Chicken Burger worthy. And worthy of a lot of other delicious barbecue recipes. I don’t know what it is about slaw, but it’s synonymous with barbecues and outdoor parties.

 

I mean, all slaw is synonymous with barbecue and outdoor parties. There’s no real definitive answer to why. They just are. One could say it’s due to the simplicity of the dish. Others might talk about all the different variations which makes it a fun and delicious side dish. And then there’s the whole thought of barbecue meats are rich and sometimes spicy and the coleslaw is just the perfect complement to all that meat goodness.

 

 

I’ve talked about what coleslaw is in my kimchi slaw post. And I even go into how it came into being. I thought I’d go into some of the many different variations of coleslaws across the US. And touch on all the international flavors you can add to slaw to make it unique and interesting.

 

What are regional coleslaw recipes?

 

Let’s start with southern style slaw. Most might think of KFC slaw and that’s not that far off. Southern slaw is finely chopped and typically sweet. The vinegar to sugar ratio is fairly even with maybe a little more sugar sometimes. But the mayonnaise is just the vessel to make it all creamy. Sometimes there’s celery seed in there and sometimes not. Sometimes it’s called dog slaw because, well, they put it on top of hot dogs.

 

There’s a red slaw in Lexington, North Carolina. It’s not called red because of the cabbage. This slaw is red from the barbecue sauce that is part of the dressing. The barbecue sauce is the same sauce used with the meat. So, it’s only natural to put some of it in the dressing of the slaw.

 

 

East coast style slaw is mainly white. No red cabbage and very little carrots. It’s a creamy dressing with mayo and sometimes horseradish for a bit of a bite. It sort of reminds me of the Alabama white sauce. Which is delicious, by the way. If you haven’t made some try my recipe.

 

Out west, they like their slaw greener. I would imagine napa cabbage or even a kale slaw would work for them. Bell peppers and sometimes there’s apples in there. The dressing is a combination of mayonnaise and sour cream. I think that’s the most difference between them. I don’t think I’ve ever used sour cream in coleslaw.

 

 

Midwest coleslaw is all about the mayonnaise. And how much fat content is in the mayo. Their slaw is rich and creamy. More so than other slaw recipes. It’s mostly cabbage with a little bell pepper in there. And sometimes a little shredded onion. But definitely have to look for a brand of mayo that has more oil in it. Or make your own!

 

Of course, we have to talk about New York style slaw. It’s more about the shred. They like long shreds of cabbage in their coleslaw. They’re also light on the mayo side. If there’s even mayo in there at all. For them, this slaw recipe is more of the traditional, historical coleslaw. It was less about the mayo and more about the vinegar and sugar more like a kraut then a slaw.

 

 

How do you make Chipotle Broccoli Slaw?

 

I started with a prepackaged broccoli slaw mix. That consists of shredded broccoli and carrots with a little red cabbage in there. I like the crunchiness of the broccoli slaw mix. The only downside to that is it takes a little longer for the dressing to really meld with the veggies. So, Chipotle Broccoli Slaw truly is a must make ahead recipe.

 

I put the vinegar and sugar in a jar with a lid and shake it up until the sugar looks like it’s almost completely dissolved. Then I add in the mayonnaise. This is how I start all of my slaw recipes. A jar just makes it easier to mix up. At least for me.

 

 

I chopped up the chipotles and added a little of the adobo sauce to the jar. A word about the chipotles. Taste the adobo sauce first. Sometimes it can be really spicy. Like more than you’re ready for. So, taste the adobo sauce and it’s too hot maybe scale it back to one chipotle. If not, go for 2 or even 3 in your Chipotle Broccoli Slaw.

 

I added the rest of the spices in there. The garlic powder and onion powder, some celery seed because I like it in slaw, a little smoked paprika, and a dash of cayenne. Cayenne has a little different heat than chipotle peppers. They have an up-front heat whereas the cayenne has a back-end heat. If that makes sense.

 

 

All this dressing goodness is combined in the jar and shaken until creamy. Then I pour it over the slaw mix and let it chill in the fridge overnight. You can eat it the same day, but it will taste much better the next day. When the veggies and the dressing all come together. Don’t be afraid to let this sit in the fridge for a few days.

 

Some will scoff at this, but I left mine in the fridge for about a week and it tasted even better. Now, the veggies might not last longer than that. You’ll just have to do the smell test. It was ever popular in our kitchen growing up. “Does this smell bad to you?” Come on. We’ve all said it. I know I push the limits because we didn’t have a lot growing up and had to stretch everything as far as we could.

 

 

What does chipotle broccoli slaw taste like?

 

Smoky and spicy and totally delicious. The dressing is creamy and rich with flavors. The vegetables are crunchy and the perfect vessel for the smoky and spicy dressing. It goes well with burgers and hot dogs. And delicious pulled pork, chicken tinga tacos, and especially barbecue ribs. Especially if you smoke the ribs.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Chipotle Broccoli Slaw from A Kitchen Hoor’s Adventures
• Grilled Steak Sandwich with Horseradish Cream from Karen’s Kitchen Stories
• Mexican BBQ Ribs from Palatable Pastime