Well, Spring officially begun a few days ago! Blessed day! You know, we really didn’t have that bad of a winter here in my neck of the woods, but I still appreciate the idea that warmer and sunnier days are ahead. We’ve been a little cooped up lately.
Do you want a fresh and colorful salad to usher in the change of season? This Chipotle Lime Coleslaw with Sugar Snap Peas is a beaut and it’s pretty freakin’ delicious, too. I never liked coleslaw when I was a kid, and I think it’s because my only experience with it was the nasty fast food slaw that consists of overly processed cabbage and carrots smothered with mayo. Just didn’t do it for me. But fresh, homemade coleslaw……well, I kind of really love it. Especially when you skip the whole mayo idea and instead use a lighter dressing.
This coleslaw does just that. It starts off with a vibrant red cabbage just ‘cuz it’s prettier, ya know, and then it’s seasoned with a spicy chipotle lime vinaigrette. And then, for fun, you can throw in some sugar snap peas. I tell ya, it’s yum. Goes great as a side or on a sandwich.
HAPPY SPRING FRIENDS!
Chipotle Lime Coleslaw with Sugar Snap Peas
For the Salad:
- 1/2 head red cabbage thinly sliced
- 1 carrot or about 5 baby carrots, grated
- 1 green onion chopped
- 1/4 cup sugar snap peas about one handful
For the Dressing:
- Juice of 1 lime
- 1 tablespoon granulated sugar
- 1 clove garlic crushed
- 1/4 cup olive oil
- 1 in chipotle pepper adobo sauce
- Salt and pepper to taste
Toss together cabbage, carrots, green onions, and sugar snap peas.
Combine dressing ingredients into a blender and mix.
Toss cabbage mixture with dressing until evenly coated.
Place in fridge for 2-3 hours before serving (to allow cabbage to wilt and flavors to blend).
Serve as a side or on a sandwich.
Dress it Down:
Eliminate the sugar snap peas.
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