B-Daddy’s Chipotle Slaw [RECIPE]

B-Daddy's Chipotle Slaw

There’s something altogether crave worthy about the spicy flavors in B-Daddy’s Chipotle Slaw. (Photo by Alison Miksch)

B.R. and his son Kyle have perfected this creamy, spicy slaw to serve not only as a topping for a sandwich or taco, but also as a formidable side. If you can’t find chipotle salsa, simply blend up canned chipotle peppers in adobo sauce until smooth. If you have time, it’s best to put this together a few hours before serving to really let the flavors meld.

HANDS-ON: 15 minutes
TOTAL: 15 minutes

INGREDIENTS

  • 1/2 head red cabbage, cored and finely shredded
  • 1/2 head green cabbage, cored and finely shredded
  • 1/2 red onion, thinly sliced
  • 1/2 bunch fresh cilantro, finely chopped
  • 1/2 bunch scallions, finely chopped
  • 1 cup matchstick carrots
  • 3/4 cup mayonnaise
  • 1/2 cup chipotle salsa
  • 2 tablespoons honey
  • 1 1/2 tablespoons Sriracha chili sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon garlic powder
  • 1 lime, juiced (about 2 tablespoons)

DIRECTIONS

  1. Combine all the ingredients in a large bowl. Using tongs or clean hands, thoroughly toss mixture until combined. Cover and chill until ready to serve.

YIELD: 8 servings

Matt Moore's THE SOUTH'S BEST BUTTS

Oxmoor House

Want to plan a visit to B-Daddy’s Barbeque or find out more information about this Texas icon? Visit their home on the Web at bdaddysbbq.com, or follow them on Twitter and Instagram.

If you’d like to find out more about me and what’s coming up next, visit my website at mattrmoore.com, check out my blog, like me on Facebook, or follow me on Twitter and Instagram. Want to buy the cookbook? Click here to purchase it on Amazon.

Recipe excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York , NY. All rights reserved.

Advertisements

About Matt Moore
The son of a cattleman and grandson of a butcher, Matt Moore is the quintessential Southern cook. Author of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection and A Southern Gentleman's Kitchen, his food writing has garnered critical acclaim from publications including The Wall Street Journal, The Chicago Tribune, and the New York Times. His Southern charm has landed him on the Today Show, Fox & Friends, and WGN. Matt resides in Nashville with his family and is also a musician, pilot, adventure seeker, entrepreneur, Moonshine cologne creator, avid fisherman and a cast iron and wild game enthusiast.

One Response to B-Daddy’s Chipotle Slaw [RECIPE]

  1. Pingback: B-Daddy’s Pulled Pork Tacos [RECIPE] | Jathan & Heather

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: