Apple Chipotle Slaw

Remember all those apples I peeled and cored for our last pie?  I ended up with quite a few leftover, and while I have been randomly snacking on them, this side dish has been on my radar for a while (the link includes the main dish accompaniment, but Husband has promised to cook tonight, so I’m just highlighting the slaw here). It’s an All You recipe from October 2014.

Apple Chipotle Slaw

2 apples, cored and cut into matchsticks
1/2 medium red onion, finely chopped
1/2 green bell pepper, seeded, finely chopped
1 teaspoon minced chipotle in adobo sauce
1 small clove garlic, minced
2 tablespoons lime juice
1 tablespoon minced cilantro
1 tablespoon olive oil
Salt and pepper
4 center-cut, skin-on salmon fillets
1/2 teaspoon lemon zest


1. Preheat grill to high. In a medium bowl, combine apples and next six ingredients. Add 1 tsp. olive oil; mix well. Season with salt and pepper.

2. Rinse salmon fillets; pat dry. Brush skins with 2 tsp. oil. Season both sides with salt, pepper and lemon zest. Fold 2 12-by-18-inch pieces of heavy-duty foil in half widthwise. Make 1/2-inch holes in foil about 2 inches apart. Mist with cooking spray; place on grill for 2 minutes.

3. Turn grill to medium and place 2 fillets, skin side down, on each foil rectangle. Cover grill and cook until fish is opaque in center, about 7 minutes. Turn grill off; cook 2 minutes longer with grill covered.

4. Transfer foil with salmon to a board. Remove fish from foil; serve with slaw.

Calories 321      Fat 14 g      Satfat 2 g     Protein 34 g     Carbohydrate 13 g
Fiber 2 g            Cholesterol 94 mg         Sodium 373 mg
I’ve made several recipes from an article in this issue about using up open cans of chipotle peppers in adobo sauce.  Currently, I have no chipotles, opened or unopened!  However, I did just buy ground chipotle pepper for a rib rub and chili I’m making next weekend.  I also have a wee bit of chipotle mayo in the fridge, so I’m trying this recipe 2 ways.  In both preparations, all the ingredients are as listed except for the chipotle pepper, green pepper (I used yellow pepper instead) and the olive oil.  In the first preparation, I used 2 tablespoons of chipotle mayonnaise as the chipotle component and omitted the olive oil.  In the second preparation, I used 1/4 teaspoon of ground chipotle and left the olive oil amount the same.
Version #1 (creamy) on the left; Version #2 (oil based) on the right
Version #1 (creamy) on the left; Version #2 (oil based) on the right
Verdict #1:  The creamy version had more heat, a delightfully smoky undertone and fragrance, and a very smooth texture.  I didn’t get a lot of apple or lime flavor; the heat was predominant (but I didn’t think it was a bad thing).
Verdict #2:  The oil based slaw was fruitier and quite limey.  The pepper flavor was there, but the heat didn’t seem as intense.  Though I salted the two versions equally, this one had a noticable salty pop.  The texture seemed crunchier to me.  Neither version was very cilantro dominant, which I know some people would appreciate.  I wouldn’t mind a slightly heavier herb flavor.
Both of these slaws would be a great side to burgers, fish, or any summer grilled entree.  Beyond the apple prep (I see in the original recipe picture that the apples weren’t peeled) this is a super easy dish to prepare.  I also think the flavors will continue to develop and deepen as the slaw sits in the refrigerator, which can only make things better.   I would make both of these variations in the future.  (I might also try the original recipe the next time I have an open can of chipotles lying around.)

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