Soul Food Saturday #5

Good Morning and Hello Saturday! Is it just me or are the weekends becoming fewer and farther between? LOL The weeks drag on and then we have a tiny break before it's Monday morning again. I guess that just means we need to make the most of the time we have while we have it. So, in that spirit, let's get to whatever yummy thing Bekki is sharing today...

Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think! 

Chipotle Coleslaw

1 (16 oz.) pkg. Shredded coleslaw mix

1 c. chipotle mayo (see below)

2 tsp. granulated sugar

Chipotle mayo

1 c. real mayo

3 chipotle peppers with 2 tbs. adobo sauce

In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.

* Chipotle mayo is a great dipping sauce as well.*

Add shredded coleslaw to large bowl with mayo. Mix until completely combined. Sprinkle in sugar, and mix until combined. Chill for 30 minutes and mix again before serving. Enjoy with your favorite grilled meat, or your favorite sandwich.

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