This smoky summer slaw is the perfect union of the smoky flavors of chipotle peppers and a creamy coleslaw! This spicy side dish recipe is packed with flavor and perfect for summer BBQ!
You all know that everyone here at the Windy City Dinner Fairy household is a big fan of all foods south of the border. So summer I’ve decided to create something delicious with those unique flavors. A cool, creamy, and crunchy coleslaw is hard to resist, but add some bold flavors and spice and you really have something that is crave-worthy.
Pair this smoky summer slaw with a big juicy burger or hot dog! The possibilities are endless! Actually now that I think of it, this would be a perfect burger topper! Throw some avocado on top and you’re all set. Now I’m hungry.
Okay, back to the recipe!
I grilled my corn for this smoky summer slaw, but you’re more than welcome to use frozen corn if you’re in a time crunch. The rest of the salad has enough smoky flavor you won’t miss it if you don’t use the grill. Additionally, I used a pre-made coleslaw mix for convenience, but you can absolutely shred your own cabbage. I added additional red cabbage for an extra pop of color and crunch. It’s all about how much time you have and effort you want to make!
I know when I’m preparing for friends to come over, convenience is everything. You have to make sure the house is all in order on top of preparing all of your food, so take those shortcuts! No one has to know!
So what are your plans this summer? Are you planning your own BBQs? What patios will you be sipping your cocktails on? Let me know! I can’t wait for all this fun in the hot Chicago sun!
If you loved this recipe, check out my quinoa black bean and avocado salad or my aged cheddar dutch baby with heirloom tomato salad
1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1 15 can black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
1 c. Sir Kensington’s Chipotle Mayo
2 Tbsp. lime juice
In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine Sir Kensington’s Chipotle Mayo and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.
- Garnish with additional cilantro.
This post is sponsored by Sir Kensington’s, but as always, opinions are my own.