Summer Chipotle Lime Broccoli Slaw

I found this recipe in the Weber’s “Way to Grill” cookbook and modified it a bit. It’s amazing on fish tacos or just by itself in the summer. You can use coleslaw, but I found the broccoli slaw doesn’t get as soggy and holds up better.

Summer Chipotle Lime Broccoli Slaw

8 c.  or (2) 12-oz. bags of broccoli slaw

1/3 c. dry or 1/2 c. chopped fresh cilantro

1/2 c. mayo

4 T. lime juice (about 2 medium limes)

1 T. sugar

1 t. canned chipotle in adobo sauce, minced*

1 t. kosher salt

Place all ingredients except slaw in a large bowl and blend well. Add in slaw and toss until coated. Refrigerate at least an hour before serving.

*These come in small can…I blend it all up then freeze in teaspoon size lumps until needed. Can also use chipotle cubes (looks like bouillon cubes). 1 cube = approx. 1 chipotle, but it’s best to add a little then more to taste. Can also add more lime juice or mayo the next day if slaw dried out and needs moisture.