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Home » Gluten Free Recipes » Sweet & Spicy Slaw

Sweet & Spicy Slaw

Published: Sep 3, 2015 by Wendy Polisi Modified: Oct 18, 2017 · 340 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This Sweet & Spicy Slaw is a great easy to make side dish that is packed with flavor. If you like sweet heat, you are going to love this slaw recipe.

I like most vegetables, but if I had to pick a favorite cabbage would be right near the top. I love the texture it lends to salads and wraps. My favorite way to enjoy tacos is with a Mexican Slaw that is out of this world. (I really need to make that to share.)
sweetspicyslaw3

Although sometimes I make homemade Mayo for a traditional creamy slaw, and sometimes I use a Mayo/Yogurt mixture, I also love slaws with a less traditional dressing, like in this Sweet Heat Slaw. It is kind of like a party in your mouth - you've got the tang of the lime juice, balanced with the sweetness of the syrup and cranberries and the heat from the chipotle chili powder.

sweetispicyslaw
This is one you will want to taste and make hotter or sweeter according to your preferences. I'd recommend starting with just ¼ teaspoon of the chipotle chili powder. It's easy to add more but always upsetting when you make something too hot.

sweetspicyslaw2
If you are grilling out for Labor Day this and last weeks potato salad would be great additions.

Print Recipe
5 from 1 vote

Sweet Heat Cabbage & Carrot Slaw

This Sweet & Spicy Slaw is a great easy to make side dish that is packed with flavor. If you like sweet heat, you are going to love this slaw recipe.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 124kcal
Author: Wendy Polisi

Ingredients

  • 3 tablespoons fresh lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ¼ - ½ teaspoon chipotle chili powder
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • 7 cups thinly sliced cabbage
  • 2 carrots peeled and grated
  • ½ cup dried cranberries rehydrated
  • ¼ cup pumpkin seeds pepitas

Instructions

  • In a small bowl combine lime juice, maple syrup, cumin, chipotle chili powder and sea salt. Add olive oil in a steady stream and whisk to combine.
  • In a large bowl combine cabbage, carrots and cranberries. Toss with dressing. Refrigerate for one hour. Top with pumpkin seeds.

Nutrition

Calories: 124kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2610IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 0.7mg
 Sweet & Spicy Slaw - A Healthier Twist on a Classic! Vegan, Mayo Free, and Gluten Free - WendyPolisi.com
« Citrus Quinoa Salad with Rice
White Chocolate Cranberry Quinoa Cookies »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Rebecca P.

    September 09, 2015 at 6:44 pm

    5 stars
    Love those pumpkin seeds!

    Reply
    • Wendy Polisi

      September 13, 2015 at 5:49 pm

      I know...I can't get enough.

      Reply
  2. Ken Botts

    October 10, 2015 at 4:07 pm

    Great recipe!

    Reply

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  1. 70+ Labor Day BBQ Recipes | Ricki Heller says:
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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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