Chipotle Cole Slaw

recipe photo
Tony Salto of San Francisco's popular Tortilla Heights restaurant shared these great recipes with us. Each one is delicious,easy to prepare and pairs perfectly with mojitos and warm weather.

Tony Salto

Serves 6


  • 1 small cabbage, quartered, stem removed and thinly sliced
  • ¼ bunch cilantro, chopped
  • ½ red onion, thinly sliced
  • ½ cup mayonnaise
  • 1 small chipotle pepper, seeded and diced salt and freshly cracked pepper
  • 2 Tablespoons lime juice


  • To make the chipotle sauce, mix together the mayonnaise, chipotle pepper, lime juice, salt and freshly cracked pepper. Transfer to bowl and mix with mayonnaise. Adjust to taste with salt, pepper and lime juice.
  • Combine the cabbage, red onion and cilantro in a bowl and lightly dress with the chipotle sauce. Serve or refrigerate.
NOTE: If chipotle peppers are not found, use two red bell peppers. Char peppers on all sides over open flame, transfer to a plastic bag and leave closed to steam for 4 minutes. Then peel charred skin, seeds and stem and cut into small pieces. Put in blender and add 1 teaspoon of lime juice.