Light on the mayo, heavy on the crunch, and just a touch of heat. 

chipotle slaw

Chipotle Cole Slaw
Light on the mayo, heavy on the crunch, and just a touch of heat.
  • 4 cups shredded purple cabbage
  • 1¼ cup chopped celery
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • ⅓ cup + 2 tablespoons vegan mayo (Just Mayo is my favorite)
  • 2 cloves garlic, minced
  • 2 teaspoons chopped chipotle peppers + 2 teaspoons of adobo sauce (Never bought this before? Cans of "chipotle peppers in adobo sauce" are usually located in the international aisle of the grocery store with other Mexican and Latin ingredients.)
  • ½ teaspoon salt
  • Sunflower seeds for garnish (optional)
  1. In a large bowl, combine shredded cabbage, chopped celery, chopped green onion, and chopped cilantro.
  2. To make the dressing, combine vegan mayo, minced garlic, chopped chipotle peppers, adobo sauce, and salt.
  3. Pour dressing into cabbage mixture, toss to combine, and chill.
  4. Before serving, garnish with sunflower seeds if desired.


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