Creamy Chipotle Slaw is an easy to make low carb and dairy free slaw that is perfect alongside burgers, tacos, and grilled meats. The ultimate summer side dish!
Last week, we had a big family barbecue and grilled the most delicious garlic marinated Tri-Tip. As soon as we set the menu, I knew that I had to make this Creamy Chipotle Slaw to pair with the meat and then re-make it to take pictures to share the recipe with you guys.
This slaw is super easy. Especially if you buy organic bagged slaw mix (I’m looking at you Trader Joe’s).
I got inspired to create this slaw from my friend Marilee of the blog Kitchen Vixxen. We were talking slaw recipes amongst other things and she told me about a spicy honey slaw she recently made and I couldn’t get it out of my head.
I decided to go with chipotle spice and just a touch of honey for balance and man, is it good! This was perfect with the grilled meat and would also be amazing atop burgers, tacos or a spiced fish.
Best part is that you make it in advance so not only will it save you time but its nice and cold and refreshing, which is perfect for these hot summer days.
P.S. This is kinda spicy. If you want the slaw on the mild side, start with 1/2 teaspoon of chipotle spice.
5 minPrep Time
5 minTotal Time
- 1 1/2 pounds shredded slaw mix (shredded red cabbage, green cabbage and shredded carrots)
- 2/3 cup mayonnaise
- 1 Tablespoon honey
- 1 teaspoon chipotle spice
- pinch salt
- juice from 1 lime
- Combine all ingredients in a large mixing bowl. Toss until well coated.
- Cover and refrigerate at least 1 hour or until ready to use (up to 24 hours in advance). Enjoy!