Chipotle & jalapeño slaw

Chipotle & jalapeño slaw

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient

For the slaw

Quantity Ingredient
1/2 head white cabbage, finely sliced
1/2 head red cabbage, finely sliced
sea salt
1 small bulb fennel, finely sliced
1 carrot, grated
125g Chipotle mayonnaise
handful coriander leaves

For the dressing

Quantity Ingredient
50g jalapeño chillies
25g ginger, peeled and grated
25g garlic cloves
25g brown sugar
2 limes, juiced
25ml soy sauce

Method

  1. Place the sliced cabbages in a colander and salt lightly – leave for 1 hour to draw out the moisture.
  2. Meanwhile, to make the dressing, blitz all the ingredients apart from the soy sauce in a blender. Add the soy sauce gradually to the dressing until mixed in.
  3. Transfer the cabbage to a serving bowl and add the fennel and carrot. Add the mayonnaise, coriander leaves and 50ml of the dressing, and toss. Season with salt to taste, adding more dressing if needed.
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