Spicy Jalapeno-Chipotle Lime Coleslaw

1 medium head cabbage, shredded
1 recipe of Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed & finely minced
1 bell pepper, seeded, de-ribbed & finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Sea salt & fresh ground pepper to taste

Combine all ingredients in large bowl & refrigerate for at least one hour. Serve as side dish for chicken or over BBQ beef or pork.

Makes approximately 6-8 cups of slaw


Chipotle-Lime Aioli

1 cup Olive’s Oil Chipotle olive oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice

In food processor or blender jar, add the egg yolks, salt, garlic & lime juice. Process until well combined.

VERY SLOWLY, drop by drop, begin to drizzle in the oil while the machine is running. Extreme patience must be taken with this slow process, as too much oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in & emulsified, remove the aioli to a sealed container & refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches—just about everything!

Makes 1 - 1/4 cups of aioli

** this recipe contains raw egg yolks, If you have a compromised immune system, you can use pasteurized eggs