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* Exported from MasterCook *
CHIPOTLE COLE SLAW
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup champagne wine vinegar
1/4 cup fresh lime juice
2 tablespoons Dijon mustard
1 1/3 tablespoons chipotle pepper in adobo -- pureed
4 garlic cloves -- chopped
1 1/2 cups olive oil
1/2 head green cabbage -- shredded
1/2 head red cabbage -- shredded
1/2 red pepper -- julienned
1 large carrot -- julienned
1/4 red onion -- sliced
1 jalapeno -- julienned
1/4 fennel bulb -- julienned (optional)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
Recipe courtesy DM Cuisine Ltd., created by Chef Daniel Mattrocce
To make chipotle vinaigrette, add first 5 ingredients into a food processor
and puree until smooth. With the processor running, add the olive oil in a
steady stream to emulsify the vinaigrette. Add salt and taste to adjust
seasoning.
Toss all of the vegetables together. Add the salt, pepper, sugar and
chipotle vinaigrette. Toss to combine.
Let cole slaw sit refrigerated overnight.
From Foodtv.com
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Per Serving (excluding unknown items): 3060 Calories; 326g Fat (93.4%
calories from fat); 6g Protein; 46g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 2574mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4
Vegetable; 1/2 Fruit; 65 Fat; 1 Other Carbohydrates.
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