Chipotle Summer Slaw

Recipe and Story by Melissa Coleman

I always assumed slaw was something you either skipped or bought at the store, until I   made a batch last summer. It’s mind­numbingly easy—a simple dressing made from    Hellmann’s Organic Spicy Chipotle Mayonnaise   and vinegar plus a quick toss of   shredded vegetables and herbs. It’s best made in advance which will keep you from   scurrying to get a meal on the table. Insert cocktail time.

While I used the Organic Spicy Chipotle in this recipe, they also make Original and   Organic Roasted Garlic!

This recipe has a hint of heat from the organic spicy chipotle mayo but is tame enough for   every palette. The ingredients are few but the flavor is vibrant. The crunch yields a perfect garnish for summer sandwiches and tacos.

Ingredients

1/4 c. Hellmann’s Organic Spicy Chipotle Mayo

2 tbsp. apple cider vinegar

1/4 tsp. kosher salt

a couple cracks of fresh pepper

2 c. red cabbage, thinly shredded

1 c. kale, destemmed and chopped

handful of cilantro, destemmed and chopped

juice of a lime

Directions

In a bowl, stir together mayo, vinegar, and kosher salt as you would a dressing. Add in remaining ingredients and toss together until evenly coated. Cover and place in fridge at least 30 minutes and up to 1 day before serving. Stir once more before serving.

This post sponsored by Hellmann's and FeedFeed