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.
Servings: 6 -8
Ingredients
- 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
- 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.
Notes
If you don't want too much heat, leave out the whole pepper and just use the adobo sauce.