Chipotle Lime Coleslaw
 
Prep time
Cook time
Total time
 
Dana:
Serves: 8+ servings
Ingredients
  • 1 small head red cabbage
  • ¼ cup mayonnaise
  • 2 chipotle peppers in adobo sauce (Substitute: 1 tsp chipotle powder)
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp lime juice
Directions
  1. Shred the cabbage in the food processor, or with a large chef's knife into thin strips (about ¼ inch wide). Toss the cabbage in a large bowl with the sea salt.
  2. Meanwhile, blend the mayonnaise, peppers, apple cider vinegar, garlic powder, and lime juice with a stick (immersion) blender until smooth.
  3. Toss the cabbage with the sauce. Let it sit at room temperature for about 30 minutes so the cabbage can wilt before transferring to the refrigerator in an air-tight container (I smash mine down so it fits in a large mason jar!)
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chipotle-lime-coleslaw-dairy-free/