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OxfordPress.com

SMOKIN' CHIPOTLE COLESLAW

Mix the shredded cabbage, Brussels sprout slices and onion. Whisk together the vinegar, mustard, salt, pepper and sugar and blend in the oil. Toss the vegetables with the dressing. Just before serving, sprinkle with blue cheese.

Makes 8 to 10 servings

Slaw:

1 small head cabbage, shredded

1/4 head red cabbage, shredded

1/2 cup thin-sliced green onions

1 fresh poblano or Anaheim chile, grilled, peeled and chopped

1 red bell pepper, grilled, peeled and cut into thin strips

Chipotle Dressing:

1 cup mayonnaise

1/2 cup sour cream

6 tablespoons cider vinegar

2 1/2 tablespoons unsulphured molasses

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 canned chipotle chiles, minced, plus 2 teaspoons adobo sauce *

Combine the slaw ingredients in a large bowl.

Prepare the dressing, whisking the ingredients in a medium bowl. Toss the dressing with the slaw (you won't need all the dressing, so reserve some for another use). Refrigerate for at least 1 hour for the flavors to develop. Several hours is even better.

(Recipe is from Born to Grill by Cheryl Alters Jamison and Bill Jamison,)