Steps:
- To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning.
- Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine.
- Let cole slaw sit refrigerated overnight.
- Preheat oven to 400 degrees F.
- For the salmon: Season salmon with oil, salt and pepper. Brush with the barbecue sauce.
- Place salmon on an oiled baking sheet. Bake for 8 to 10 minutes. Remove from oven and brush once more with barbecue sauce. Serve with chipotle cole slaw.
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