Here’s how it goes:

Start with 1 1/2 Cups Massie’s Mayo

Add:

1/4 Cup Apple Cider Vinegar

5 Chipotle Peppers, minced plus 5 teaspoons Adobo Sauce

1/3 Cup Honey

1/3 Cup Chives

1 Tablespoon Lime Juice

1 Teaspoon Kosher Salt

Whisk together in a bowl et voila!

The Chipotle peppers can vary in heat, so here is a picture of my can when I was done.

This recipe yields two of these bottles. Which came from my PALEOCHEF dressings. I rinsed them out when finished and saved them for an occasion like this.

As always, this is just a guideline. If you like it hotter or more mild, adjust the Chipotle accordingly.

Toss with your favorite veggies to create a savory slaw. I am headed to the grocery now and plan to make mine with: Napa Cabbage, Red Cabbage, Jicama, Scallions, Red Onion and Carrots. I’ll top it all with some orange segments, which can be seen in this video.

Be creative and share what you come up with.

Happy Labor Day!

Sincerely,

Paleo Nick

Chipotle Chive Slaw Dressing

Ingredient List:

  • 1 ½ Cups Massie’s Mayo
  • ¼ Cup Apple Cider Vinegar
  • 5 Chipotle Peppers in Adobo, minced
  • 5 Teaspoons Adobo Sauce (from chipotle in adobo)
  • 1/3 Cup Honey
  • 1/3 Cup Chives (optional)
  • 1 Tablespoon Lime Juice
  • 1 Teaspoon Kosher Salt

Preparation Instructions:

  1. Combine all ingredients in a bowl or food processor and mix until uniform.
  2. Refrigerate for up to one month in a tightly sealed container.

“Keep It Paleo!”

 

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