Rainbow Slaw with Chipotle Mayo

By Chef:  Natalia KW
Posted: November 22, 2010


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I pretty much love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick!


For the Rainbow Slaw:

  • 5 c. finely shredded cabbage
  • 1½ c. shredded carrot
  • 1 c. red & yellow bell pepper, julienned
  • ¾ c. red onion, cut into very thin strips, preferably with a mandoline
  • ¼ c. chopped cilantro leaves (well packed)

For the Chipotle Mayo:

  • 1 c. sunflower seeds, soaked in water for 4-6 hours, drained and rinsed well
  • ¾ c. olive oil
  • 1/3 c. water
  • ¼ c. lime juice
  • 3 cloves of garlic
  • 1 tsp ground chipotle pepper
  • 1 tsp Himalayan salt
  • 1 tsp cumin
  • ½ tsp coriander


Salad Preparation:

1) Toss all of your veggies in a very large bowl. You may want to save a small amount of chopped cilantro to be used for garnishing.

Mayo Preparation:

1) Place all ingredients except olive oil in a high-powered blender. Blend until creamy. Add the olive oil last with the blender motor running until well combined.

To serve:
Pour your mayo over the slaw and mix very well. Serve chilled.