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This Smoky Summer Slaw is my go to side dish for any BBQ or picnic because it bursts with crunch and smoky spice but comes together in minutes with no cooking required. With creamy dressing and colorful veggies every bite is a party for your tastebuds whether you serve it with grilled meats or pile it high on a veggie burger.
I made this slaw for a last minute cookout and it disappeared faster than the hamburgers. My friends always ask for the recipe and love the hint of chipotle heat.
Ingredients
- Coleslaw mix: Pre cut cabbage and carrots save prep time while staying crunchy. Look for bags with bright fresh looking shreds.
- Red cabbage: This boosts color and crunch. Choose a firm head with tightly packed leaves and bright purple hue.
- Red bell pepper: Adds sweetness and a fresh crunch. Select peppers with glossy skin and no soft spots.
- Black beans: These boost protein and make it heartier. Go for canned beans with no added salt and rinse well.
- Grilled corn: Adds summer flavor and sweetness. Use leftover grilled corn on the cob or high quality frozen corn freshly grilled.
- Cilantro: Brings a pop of herbaceous flavor. Pick a bunch with bright green leaves and no wilting.
- Jalapeno: Offers gentle heat and tanginess. Remove seeds for milder slaw or leave a few for extra zip.
- Mayonnaise: Creates creamy body for the dressing. Use full fat or avocado oil based mayo for best flavor.
- Lime juice: Adds zesty kick and keeps the slaw vibrant. Roll the lime before juicing for maximum juice.
- Water: Thins the dressing just enough to coat all the ingredients without weighing them down.
- Chili powder Smoked paprika Ground chipotle: These three spices infuse smoky flavor and subtle heat. Fresh spices make all the difference for a rich aroma.
Step-by-Step Instructions
- Combine the Veggies:
- In a large mixing bowl add coleslaw mix shredded red cabbage diced red bell pepper black beans grilled corn minced cilantro and chopped jalapeno. Toss thoroughly to distribute everything evenly. This is your crunchy colorful base and mixing now ensures every bite will have a mix of flavors.
- Mix the Smoky Dressing:
- In a separate small bowl add mayonnaise lime juice water chili powder smoked paprika and ground chipotle powder. Whisk vigorously until you have a smooth creamy dressing with a pale reddish hue. Adjust seasoning to taste. The flavors meld as it rests and the spices bloom.
- Dress the Slaw:
- Pour all the dressing over the slaw mixture. Using tongs or a wooden spoon toss for about one minute until every piece is coated and glossy. Make sure to reach the bottom of the bowl and redistribute any pooled dressing. This step is key for super flavorful even bites.
- Chill and Marinate:
- Cover the bowl and refrigerate for at least twenty to thirty minutes before serving. This lets the veggies soak up the dressing and the smoky flavors intensify. Right before serving toss again to refresh the textures and flavors.
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My favorite thing is how the grilled corn sweetens up alongside chipotle. Once my nephew declared this slaw the only salad he would eat and now we make it for every family reunion.
Storage Tips
Store the slaw in an airtight container in the fridge for up to three days. If making ahead you can mix the veggies a day before and add dressing two hours before serving to keep the texture crisp.
Ingredient Substitutions
If you do not have coleslaw mix use equal parts shredded green and purple cabbage plus a handful of shredded carrots. Greek yogurt can replace up to half the mayo for a lighter dressing. If you prefer no cilantro swap in fresh parsley.
Serving Suggestions
This slaw pairs perfectly with smoky grilled chicken or pulled pork but it also tastes great stuffed inside tacos piled onto burgers or even spooned over baked potatoes for a southwestern spin.
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Cultural and Historical Context
Slaw is a classic American BBQ side but adding smoky chipotle and corn gives it a fresh southwestern twist. Traditionally slaw was simply cabbage in vinegar or mayo but summer produce and Mexican spices give this version extra excitement.
Recipe FAQs
- → Can I make this slaw ahead of time?
Yes, preparing it a few hours in advance is ideal. Chilling allows the flavors to meld and keeps the slaw crisp.
- → What can I use instead of black beans?
Pinto beans or chickpeas work well as substitutes, or you may omit the beans for a lighter version.
- → Is the slaw very spicy?
The jalapeño and spices give a gentle kick, but you can adjust by removing the jalapeño or reducing chipotle powder.
- → Can I use fresh corn instead of grilled?
Absolutely. Fresh, steamed, or boiled corn kernels make a great alternative if grilled corn isn’t available.
- → How long will this slaw stay fresh?
It remains crisp for up to two days when refrigerated in an airtight container. Stir before serving for best texture.
- → What pairs well with this slaw?
It complements grilled meats, tacos, sandwiches, and works great as a topping for burgers or wraps.