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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.

Ingredients

Scale
  • 2 cups spiralized or shredded carrots (2 large carrots) 
  • 1 cup shredded cabbage (about ¼ small cabbage)
  • 2 cups spiralized zucchini (about 1 large)
  • 2 cups spiralized yellow squash (about 1 large)
  • ½ cup mayo, store bought or homemade
  • 1 chipotle pepper from canned chipotle, chopped (see note for less heat)
  • 1 tablespoon adobo sauce from canned chipotle
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 strips nitrate-free bacon, cooked crispy

Instructions

  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.

Notes

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

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