Slammin’ Hot Slaw

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DAIRY
FREE

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NUT
FREE

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PALEO
DIET

If you like spice, you’ll love this slaw. It’s crunchy, citrusy, smoky—and hot! It goes great on grilled fish.

Prep Time
15 minutes
Makes
8 cups
Serving Size
¾ cup
 

INGREDIENTS

¾ cup homemade aioli or mayonnaise

2 TB. raw honey

1 TB. pure chipotle powder

2 TB. apple cider vinegar

2 TB. fresh lime juice

½ tsp. sea salt

¼ tsp. ground black pepper

5 cups shredded green cabbage

1 cup shredded purple cabbage

1 small yellow bell pepper, ribs and seeds removed, halved, and sliced thin

1 small red bell pepper, ribs and seeds removed, halved, and sliced thin

1 cup scallions, sliced thin

½ cup carrots, peeled and shredded

½ cup chopped fresh cilantro leaves

1 clove garlic, minced

1 cup orange segments

1 cup cherry tomatoes, halved

2 jalapeños, stem off and sliced thin

METHOD

1 In a small bowl, whisk together aioli, honey, chipotle powder, apple cider vinegar, lime juice, sea salt, and black pepper.

2 In a large bowl, combine green cabbage, purple cabbage, yellow bell pepper, red bell pepper, scallions, carrots, cilantro, garlic, orange segments, cherry tomatoes, and jalapeños.

3 Add dressing to cabbage mixture, and toss to combine.

4 Refrigerate, tightly covered, for 1 hour before serving.

Q&A

How do I adjust the heat?

To increase the hotness factor of this recipe, substitute habanero or scotch bonnet peppers for the jalapeños. To tone things down a bit, eliminate the seeds and ribs from the jalapeños, substitute Anaheim or Spanish pimentos, cut back on the chipotle powder amount, or substitute smoked paprika for the chipotle.

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