Slammin’ Hot Slaw
DAIRY
FREE
NUT
FREE
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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