Chipotle Jicama Slaw




I was having a conversation last week with Justin Van Dyke and Kyler Robert William Allison about vegetable consumption. We were trading stories about how to get the highest quality carbs on a weekly basis. Justin and Kyler mainly rely on broccoli and bags of steamed vegetables.

Here is Justin, who has traded MMA for CrossFit:

And, Kyler we’ve seen before, but I’ll show him again so the ladies’ hearts can throb:

I said that my favorite thing to do is make a big batch of slaw veggies and then alternate the slaw dressing on a weekly basis. I portion the veggies out into quart containers and then mix them with the dressing the morning of, or just as I am about to eat.

My favorite dressings are ginger-cilantro vinaigrette and the creamy chipotle dressing shown in the video below.

You’ll need the following two ingredients to make this slaw:

Massie’s Mayo

Salsa Chipotle

The dressing used in this slaw is the Chipotle Chive variety that I once posted the recipe for. Check it out here.

I recommend getting creative with this. Add cilantro, bacon, roasted garlic, etc…

Whatever you do, just be sure to keep your carbs as high quality as possible. Using a recipe like this one will make that an easy task!

Speaking of high quality carbs, next up are Wind-Swept Chocolate Chip Muffins…

I hope you are enjoying your Salsa Chipotle.

As you embark on a new year and are cleaning up your diet and other areas of your life, I’ll leave you with Nicolo Machiavelli’s quote:

“And it ought to be remembered that there is nothing more difficult to take in hand, more perilous to conduct, or more uncertain in its success, than to take the lead in the introduction of a new order of things.”

New things aren’t always easy, guys. Keep with it and Keep It Paleo!

Your Guide to Culinary Fitness,

Paleo Nick

Chipotle Jicama Slaw

Ingredient List for the Lamb:

  • 1 small Napa cabbage, chiffonade 
  • ½ small red cabbage, chiffonade 
  • 1 red onion, julienne 
  • 2 bell peppers (any color), fleshed and julienne 
  • 1 large jicama, peeled, batonnet, soaked in water for 5 minutes 
  • 3 carrots, julienne 
  • 1 bunch scallions, Asian bias cut 
  • Chipotle Chive Slaw Dressing, to your liking (see recipe below) 

Preparation Instructions:

  1. Combine all vegetables in a large bowl and toss until mixed thoroughly. 
  2. Add chipotle chive slaw dressing and mix well with tongs. 
  3. Serve immediately or store in the fridge for one day. 
  4. You can keep the veggies and dressing separate and dress the slaw in individual portions. If you do this, the veggies will keep for up to one week and the dressing, in a tightly sealed container for up to one month. 

Chipotle Chive Slaw Dressing


  • 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!”

Zone Breakdown:

Carbohydrates: (32)

We will start with the cabbage. You can eat a lot of cabbage and it still count as very few carb blocks, so with the one and a half small cabbages we are using, we are going to say that we are getting 3 carb blocks from them. On average we will say that there about 1 block equals 600g, so you can see that that is a fair amount of cabbage.

Next our onion is going to give us 3 blocks. Cut up it  measures into about 3 cups and with 2/3 of a cup equaling one block, we get three blocks.

2 bell peppers cut up into about 2 cups and with 2 cups equaling one block, we get one block from these.

Next we have our large jicama. A large jicama usually weighs about 1200g. 180g equals one block, so that gives us about 7 blocks from this.

Our three carrots will cut up into about a cup each, and with one cup equaling one block that gives us three blocks.

Finally we have our bunch of scallions. We will say that these will cut up and measure about into one block to round the total out to about 18 blocks of carbs from the slaw.

Added to the slaw ingredients are the blocks from the dressing, where we are getting 32 carb blocks from the honey.  With ½ teaspoon equaling one block that gives us 6 blocks per tablespoon and for 1/3 of a cup that gives us 32 blocks.


All of our fats are coming from the Massie Mayo.  See the Massie Mayo for block breakdown, but this is going to bring 216 Fat blocks.  One cup of Massie Mayo equals 144 fat blocks.

Balancing Act:

There is a lot of Fat in this recipe coming from the dressing, so use it as you desire, just keep in mind that you may not need to add extra fats to other meals on this day. Also you are not getting any protein so make sure to add some in to get a balanced meal.


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