Chipotle Coleslaw
Chipotle Coleslaw
Print Recipe
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Chipotle Coleslaw
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Print Recipe
|
| Servings | Prep Time |
| 12side servings | 15minutes |
| Servings | Prep Time |
| 12side servings | 15minutes |
Ingredients
- Salad
- 1 340 gr bag Coleslaw mix I used PC brand Kale
- 1/2 cup dried cranberries
- Dressing
- 1/2 cup Frescolio Chipotle Infused Olive Oil
- 1 fresh lime zest and juice
- 4 tsp honey sub with agave or maple syrup for vegan option
- 2 tbsp Frescolio Condimento Bianco White Balsamic Vinegar
- 1/2 cup fresh cilantro chopped
- 1/2 tsp cumin
- 1/2 cup mayo, sour cream or plain Greek yogurt sub with vegan mayo for vegan option
- 1 clove garlic crushed
Servings: side servings
Units:
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Ingredients
Servings: side servings
Units:
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Instructions
- Empty slaw mix and cranberries into a bowl.
- Mix dressing ingredients separately and toss with slaw.
- Refrigerate for 3-4 hours or overnight.
Recipe Notes
This recipe uses the Chipotle Infused EVOO, you can also try it with the following:
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.