About This Recipe
A quick and spicy Chipotle Mexican Coleslaw made from cabbage, carrots, jalapeños, chipotle mayo, lime juice, and cilantro! Makes a perfect dish for summer picnics, BBQs, and potlucks and is paleo, Whole30, and dairy free.
Ingredients
- 1/2 cup + 1 tablespoon spicy chipotle mayo
- 5 cups shredded purple cabbage (315 grams)
- 7 cups shredded green cabbage (520 grams)
- 3 large carrots, shredded (220 grams/3 cups)
- 3 fresno peppers, julienned
- 1 tablespoon apple cider vinegar
- 2 tablespoon lime juice
- 1 cup packed cilantro, roughly chopped
- salt and pepper, to taste
Instructions
- Make the chipotle mayo according to the instructions. Set aside.
- Add the shredded cabbage, shredded carrots, sliced jalapenos, and cilantro to a large bowl. Add the chiptole mayo, apple cider vinegar, lime juice, and salt and pepper and mix well to combine. Adjust to taste and enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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