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Monday, December 1, 2014

Cranberry Chipotle Slaw

Photos courtesy of the Cooking Corner.
     A few weeks ago I got into a serious experiment phase - how many ways to use cranberries was my quest. One of the dishes I tried was a slaw with the tartness of cranberries and the heat of chipotles. New ideas are good.
    This slaw, using red cabbage, is remenicent of German dishes, but the slight heat adds a great contrast. I paired it with pulled pork, so that if you're brave, it would be a new twist on a deep south tradition of slaw on your BBQ sandwich. The bold bright flavors are a distinct change up from the standard classic.

Slaw ingredients.
Cranberry Chipotle Slaw
2 T. cider vinegar
2 T. olive oil
2 tsp. chipotles with adobo sauce
4 cups red cabbage, shredded
1 cup celery, diced
1/2 cup cranberries, chopped
1/3 cup parsley
salt


In a large mixing bowl, whisk vinegar, oil and chipotles until blended.


Add remaining ingredients and toss well until completely combined.


Refrigerate until needed. Serves 8 - 10.


                                       A colorful side dish with a hint of heat.

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