Spiralized Chipotle Slaw

This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It’s gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.

Chipotle slaw in a bowlSpiralized Chipotle Slaw Recipe

This spicy Chipotle Slaw is so unique thanks to the addition of spiralized veggies! While this slaw still uses cabbage we added in some nutrient dense veggies to make this slaw special. Along with the smoky and spicy chipotle mayo dressing, this slaw is a great dish to bring along to a potluck or serve at your next BBQ.

What are spiralized veggies?

Spiralized veggies are veggies that are cut with a Spiralizer! It’s basically just a device that makes noodle like strings from veggies. It’s perfect for making noodles out of just about anything. We love using it to make zucchini noodles for dishes like this and this.

chipotle mayo being mixed upIngredients Needed for Slaw

  • Carrots
  • Cabbage
  • Zucchini
  • Yellow Squash
  • Mayo, store bought or homemade
  • Canned chipotle in adobo
  • Apple cider vinegar
  • Garlic powder
  • Cumin
  • Salt and Pepper
  • Bacon

Spiralized veggiesWays to use this Chipotle Coleslaw

While we are partial to eating it straight from the bowl, there are plenty of ways to use this slaw:

Chipotle mayo being poured on vegetables

If you like this slaw recipe, check out these others:

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Chipotle Slaw

This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It's gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.


Yield 6-8
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Recipe Type: Side
Cuisine Gluten-free, Paleo, Whole30, Dairy-free
Difficulty: Moderate
Author: Lexi

Ingredients

Directions

  1. Prepare veggies with spiralizer or grater.
  2. In a large bowl whisk together the mayo, chipotle pepper, adobo sauce, vinegar, garlic, cumin, salt and pepper.
  3. Add in the prepared veggies and crispy bacon and toss to combine. Taste and adjust seasoning. Serve immediately or keep in the refrigerator for up to 4 hours.

Recipe Notes

  1. If you don't want too much heat, leave out the whole pepper and just use the adobo sauce.

Nutrition

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8 comments
August 15, 2019

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Join The Discussion

8 Responses

  1. Hi Lexi:

    I love chipotle. I am originally from Mexico although I am living in Canada (Vancouver BC). Before I moved to Vancouver I made sure I could find chipotle in the stores there, (LOL).

    Now, I couldn´t find the chipotle in your Chipotle Slaw recipe. Oops! Maybe is in the mayo.

    Ok, answering to your question about a no-cooking side dish?

    This is a very very simple one, but I love it especially when is warm or hot out, since it is so refreshing.
    Cucumber with lime and chile piquin (powder). You can use instead of cucumber or besides it carrots and/or jicama.

  2. This was a great recipe. I used the broccoli slaw instead of yellow squash, cabbage, zucchini, and carrot. I also added some lime juice. I couldn’t find the chipotle spice so used the Cholula Chipotle hot sauce and it worked just fine. Also, added the chicken and marinated it in the same spices. Was great and my boyfriend was shocked to find that I used broccoli slaw! He doesn’t really like broccoli but ate this with enthusiasm. Thanks for the recipe.

  3. I used your mayo and spice combo with a bag of vegetable slaw to have with sloppy joes. Perfect amount of spice and a nice change from my traditional coleslaw recipe

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Author: Lexi

Ingredients

Directions

Recipe Notes


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