Spicy Mexican Slaw

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This Spicy Mexican Slaw is the easiest thing ever & perfect when you’re feeding someone who likes it hot, which I’m always on a mission to do with Jordan. This salad has just enough heat to make things interesting, & it’s the perfect refreshing salad to serve with (or on!) street tacos.

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For the Dressing

  • 3/4 c. mayo

  • 2 chipotle peppers from the can + about 1 tbsp of the liquid from the can

  • 1/3 c. prepared salsa

  • juice of 1 lime

For the Salad

  • 1 bag of coleslaw of crunchy salad mix (I love the Crunchciferous Slaw from Trader Joe’s)

  • 1 to 2 cups of shredded carrots

  • 1 can of corn, drained

  • 1 can of black beans, drained

  • 1 jalapeno, minced

  • 2 tbsp fresh cilantro, minced

  • Salt & pepper

Start by whisking all of the dressing ingredients in a bowl. Whisk until it’s smooth.

In a large serving bowl. add in the salad salad mix, carrots, corn, black beans. jalapeno, and cilantro. Add in a pinch of salt and pepper. Pour the dressing right on top of the salad, and toss so all of the veggies are coated. Set the salad in the fridge aside until you’re ready to eat.

Lesley Zehner