Post by Loupy on Apr 17, 2015 14:31:18 GMT -7
Chipotle Slaw
From: Lexi @ lexiscleankitchen.com/
I’m really feeling the warm weather this week here in Boston. It felt like this Winter was extra long this year, so the new warmth has me in the best mood. We officially set up the backyard, the chairs and hammock are out, the BBQ is ready in full-force, and nighttime walks with pup are back in action.
Along with all things Spring, my side dishes are switching up to my favorite light dishes that require no cooking! Today for Healthy Food Friday let’s talk about my favorite slaw. It is perfect as a BBQ side, a taco topping, or just plain! Add some shredded chicken to make it a protein-packed bite.
Ingredients
2 cups spiralized or shredded carrots
1 cup shredded cabbage
2 cups spiralized zucchini
2 cups spiralized yellow squash
5 strips nitrate-free bacon, cooked crispy
1/3 cup + 2 tbsp homemade mayo or your favorite store-bought mayo*
2 tbsp sriracha, more as desired
Optional: Pinch of cayenne pepper + 1 tsp chipotle spice
Optional: 2 cups shredded chicken
Instructions
Using your sprializer, vegetable peeler, or mandolin shred or spiralize your vegetables.
Place all veggies into a large mixing bowl.
In a small bowl, whisk together mayo and sriracha.
Pour mayo into the vegetable bowl and mix to combine.**
Add in crispy bacon and store in the refrigerator covered until serving.
Notes
*More as needed to make as you desire; creamy or less creamy.
**Adjust spices/mayo amount as needed here.
From: Lexi @ lexiscleankitchen.com/
I’m really feeling the warm weather this week here in Boston. It felt like this Winter was extra long this year, so the new warmth has me in the best mood. We officially set up the backyard, the chairs and hammock are out, the BBQ is ready in full-force, and nighttime walks with pup are back in action.
Along with all things Spring, my side dishes are switching up to my favorite light dishes that require no cooking! Today for Healthy Food Friday let’s talk about my favorite slaw. It is perfect as a BBQ side, a taco topping, or just plain! Add some shredded chicken to make it a protein-packed bite.
Ingredients
2 cups spiralized or shredded carrots
1 cup shredded cabbage
2 cups spiralized zucchini
2 cups spiralized yellow squash
5 strips nitrate-free bacon, cooked crispy
1/3 cup + 2 tbsp homemade mayo or your favorite store-bought mayo*
2 tbsp sriracha, more as desired
Optional: Pinch of cayenne pepper + 1 tsp chipotle spice
Optional: 2 cups shredded chicken
Instructions
Using your sprializer, vegetable peeler, or mandolin shred or spiralize your vegetables.
Place all veggies into a large mixing bowl.
In a small bowl, whisk together mayo and sriracha.
Pour mayo into the vegetable bowl and mix to combine.**
Add in crispy bacon and store in the refrigerator covered until serving.
Notes
*More as needed to make as you desire; creamy or less creamy.
**Adjust spices/mayo amount as needed here.
