Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

Back in the winter, I went to a conference about pulses. Pulses, in case you don’t know already, are legume crops that are harvested just for their seeds (think: dried beans, lentils and peas.)

At this conference, we attended some cooking demos at the incredible Culinary Institute of America, where they made some amazing dishes using pulses.

One of the chefs showed us how to make something called aquafaba.

Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

Aquafaba is incredible. You basically soak dried beans (for example, chickpeas) for hours or overnight and then whip it until it yields peaks. Literally, it looks like whipped eggs or a meringue. It left me stunned!

I had pretty much forgotten about aquafaba and then one day, Sir Kensington’s announced their “fabanaise“, which is a vegan mayonnaise made from…. you guessed it: aquafaba!

Obviously, I was excited to try this stuff out, and it didn’t disappoint: it has the exact consistency of mayonnaise, without using eggs! It’s a lower-cholesterol, vegan alternative to mayo and Sir Kensington’s has launched two different flavors: chipotle and original.

If you aren’t familiar with their brand, Sir Kensington’s makes all natural, vegan, non-GMO verified ketchup, mustard and mayonnaise. Their Fabanaise is available at Whole Foods and many other natural retailers. For more info and coupons and all that jazz, click here.

Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

So cool, right?! Since I’m not a huge fan of regular mayo, I decided to give the chipotle a try – and it’s great! I can’t wait to fold it into crabcakes and make light-but-creamy dressings with it. For today’s recipe, I made a simple spiralized cabbage slaw, using the chipotle mayo, avocado, lime, and mustard for an extra kick.

Seriously, this slaw seems like it would be packed with calories and fats, but it’s the exact opposite: it’s packed with healthy fats and other nutrients like protein! You can top it over burgers, serve it under fish, fold it into tacos, or just enjoy it as a side to any protein you’d like!

Fun, right?

Note: This post was sponsored by Sir Kensington’s. All opinions are my own, always.

Watch our video to learn how to spiralize red cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 1 reviews
Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing
Prep time: 
Total time: 
Serves: 6-8 cups
  • For the slaw:
  • 1 small red cabbage, Blade A (yields 6-8 heaping cups)
  • For the slaw dressing:
  • 1 large ripe avocado, peeled, pitted and insides mashed
  • 3 tablespoons Chipotle Fabanaise by Sir Kensington’s
  • ¼ cup freshly squeezed lime juice
  • ½ teaspoon Dijon mustard
  • salt and pepper, to season
  1. Place all of the ingredients for the slaw dressing into a food processor and pulse until creamy. If you don’t mind a little chunkiness, combine all ingredients in a bowl and whisk together until smooth as possible. Taste and adjust to your preferences.
  2. Toss the cabbage and dressing together in a large bowl until combined. Serve as preferred.

Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

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  1. Hi, Ali! I tried one of your earlier recipes for red cabbage, and while I was spiralizing the cabbage, the cabbage got stuck midway and would just spin without any noodles coming out. I tried re-centering it, but I had to push so hard for any noodles to come out that I broke off the side handle. I was wondering if you could tell me what went wrong. Thanks for the help!

    P.S.: My husband talked to Meghan about replacing the broken handle. And she has already sent it to us. Excellent customer service! Very impressed.

    • Oh no! Did you peel off all the excess outer leaves prior to spiralize? And were you using good pressure? Sometimes all you need to do is take it off, remove any excess layers, and reposition (flip it around). Try that next time! And I’m so happy Meaghan helped you out!

      • I did peel off the outer leaves prior to spiralizing, but I didn’t try to remove more layers once I started having trouble. I will try that next time. Btw, apologies for misspelling Meaghan’s name:)

      • No worries at all – sorry you’re having troubles!

  2. Hope this tastes better than it looks!! Your recipes are always so beautiful
    with lots of color……this sounds good but looks unappetizing to me!

  3. Marcia Rossetti :

    I’m going to try this!

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  5. This looks unreal, Ali! Can’t wait to make it for the barbecue we’re having with our friends next weekend!

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