Salads Sauces, etc.

Chipotle Slaw

I love mayonnaise. Well…I don’t love it enough to eat it out of the jar by the spoonful (I also can’t eat almond or coconut butter by the spoonful..not a big fan of that stuff on its own.), but I’m not ashamed of the extensive amount of mayo slathering, mayo dipping and just general mayo canoodling that I do. Mayonnaise is such a versatile refrigerator staple, that you can mix or dip it into any lingering veggie and be set with a delicious meal or snack.


  • 1 smallish head green cabbage (mine was 1 ½ lbs), thinly sliced
  • 1 chipotle pepper in adobo (not 1 can) + 1 T adobo sauce
  • ½ c mayo, preferably homemade with avocado oil
  • 1 lime, juiced
  • 1 T apple cider vinegar
  • 1 T honey
  • handful cilantro, chopped
  • salt


In a large bowl, whisk together the chipolte, mayo, lime juice, vinegar, honey and cilantro. Taste and add salt according to your preference. Toss in the sliced cabbage and mix. I tried using a spatula, and that just annoyed me…so I recommend mixing with my favorite kitchen tool, hands.

Cover with plastic wrap and let marinate for at least 30 minutes.

You could also use this slaw dressing as a salad dressing.

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  • Reply
    March 4, 2012 at 12:42 pm

    Yum. This turned out so good and was super fast. How do you store your chipotles after you open the can?

    • Reply
      March 5, 2012 at 11:40 am

      I actually just freeze them. That way when I need one I can just pull some out and defrost them super fast. I do the same with tomato paste as well since I never seem to be able to use it all fast enough.

    • Reply
      megan keatley
      March 7, 2012 at 11:42 am

      i stick mine in a tiny/snack size zip top bag, squeeze out the air and put ’em in the fridge. they should last about a month

  • Reply
    March 5, 2012 at 11:41 am

    I loved this recipe as well. We were in the need for a super speedy dinner, so I added a few hardboiled eggs and a big can of wild alaskan salmon and dinner was done. Thanks for another winner!

  • Reply
    March 7, 2012 at 12:42 am

    Where do you by chipotle in adobe sauce WITHOUT gluten in it?

  • Reply
    March 20, 2012 at 10:49 pm

    Loved this! Actually, I combined this your submariner recipe and used the coleslaw in the middle instead of tomatoes, lettuce, etc. Turned out really well. Something about the sweetness of the meat cut down on the spiciness (sp?) of the slaw. Yummy!

  • Reply
    March 23, 2012 at 9:08 pm

    I made this last night and topped it with avocado slices and grape tomatoes. I ate it with a cold leftover grass-fed hamburger, and it was super, super delicious. Thank you for posting these recipes!

  • Reply
    April 29, 2012 at 11:50 am

    WOW WOW WOW! This recipe is amazing- the zing of the chipotle pepper is amazing. I made this with the garlicky mojo pork…. what a great combination for a BBQ afternoon 🙂

  • Reply
    January 2, 2013 at 11:08 pm

    THIS. IS. AMAZING! instafave

  • Reply
    April 21, 2013 at 4:52 pm

    WOW! Too die for.
    Just started eating Paleo so happy to find your site.
    Made this today for lunch and got thumbs up all around.

    Can’t wait for your cookbook!

    Looking forward to trying other things, I have a list!

    Oh and I found the exact same Chili’s you linked to at Smart and Final.

    Thanks for sharing!

  • Reply
    April 28, 2013 at 10:04 pm

    Really good! Adds a crisp fresh bite and crunch to any meal. Would be amazing on pulled pork!

  • Reply
    July 11, 2013 at 8:37 am

    Looks amazing! Can this be made ahead of time?

  • Reply
    Jill Cormie
    July 21, 2013 at 3:27 pm

    All I have to say is MAN YOUR GOOD! So glad to have found your site!

  • Reply
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    January 8, 2016 at 4:15 am

    […] Chipotle Slaw […]

  • Reply
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    January 14, 2016 at 1:15 pm

    […] Serve with the dressing (minus the vinegar) from Chipotle […]

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