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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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side
Cuisine: Dairy-free, Gluten-free, Paleo, whole30
Servings: 6 -8
Author: Lexi


  • 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


  • Prepare veggies with spiralizer or grater.
  • In a large bowl whisk together the mayo, chipotle pepper, adobo sauce, vinegar, garlic, cumin, salt and pepper.
  • 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.


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