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.

Ingredients

• 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

Method

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.