We had already planned a dinner of Buffalo Chicken Stuffed Peppers from Primally Inspired (they were awesome, by the way), but needed a side dish. Kevin had been requesting more greens in his life and who am I to deny such a healthy request so I decided to come up with a slaw recipe to have alongside the peppers.
This slaw is so easy to make and you can really just use whatever shredded cabbage or cole slaw mix you choose. I had a bag of slaw mix with shredded cabbage, carrots and radishes and used that. Next up was a diced chipotle pepper in adobo sauce, lime juice, cilantro, and, of course, coconut vinegar. The result was a slightly tangy and perfectly spicy slaw that could accompany so many dishes! Read on for the recipe and be sure to check out the Paleo Pen Pals Facebook page if you would like to join in on the paleo-swapping fun next month!
Time: 20 Minutes
4 cups shredded cabbage or slaw mix
1 cup shredded carrots
1 chipotle pepper in adobo sauce, diced + 1 tsp adobo sauce
Juice of 1 lime
1 tbsp coconut vinegar
2 tbsp olive oil
1 tbsp chopped cilantro leaves
Salt and pepper to taste
-Combine cabbage and carrots in a large bowl.
-In a small bow, stir together chipotle pepper, adobo sauce, lime juice, vinegar, oil, cilantro, salt and pepper.
-Pour mixture over cabbage and carrots and stir well until everything is evenly coated.
-Refrigerate until ready to use.