This slaw makes the best of winter with the sort of tangy, smoky, spicy kick usually reserved for brightening up a summer fete. I served this slaw piled on top of these paleo tortilla crepe things, with some leftover flank steak and seared broccoli stalks. Yum.
If you’re southern, you can be forgiven for wanting to toss a handful of golden raisins into the mix. Eating my bulked up version (I added the broccoli florets and pecans) for salad the next day, I could almost smell the warm grass and smoked pig.
Paleo (with aioli), gluten-free and vegetarian (ish – contains eggs – sub for vegan mayo if going that route).
Tangy Chipotle Slaw with Pecans
2 carrots, shredded
1/2 head Savoy cabbage, ribboned
1 Fuji apple, julienned
2 crowns broccoli, separated into bite-sized florets
1 cap organic apple cider vinegar
1/4 c. pecans, chopped or halved
1/2 c. aioli (if you have to sub mayo, at least use one made with olive oil)
2 tsp. adobo sauce (the sauce in a can of chipotle)
6 tsp. lemon juice
2 tsp. organic apple cider vinegar
2 big pinches salt
Toss the first 5 ingredients together while you are making the dressing and toasting your nuts.
Whisk the dressing ingredients together in a medium bowl, thinning out with a splash of water if you need it.
Pour over the slaw and toss to combine. When the nuts are nice and toasted, throw them in as well.
Serves some to a bunch – If you’re eating this on top of a burger or taco, it goes a long way. Big lunch bowlfuls will get you 2.
Gastography 