Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

gluten freeveganvegetarian
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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Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

Prep Time20 mins
Total Time20 mins
Servings: 6 -8


  • 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
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to season


  • 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.
  • 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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Sasha says:
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.
Ali Maffucci says:
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!
Sasha says:
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:)
Ali Maffucci says:
No worries at all - sorry you're having troubles!
Anonymous says:
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!
Ali Maffucci says:
Give it a try then!
Marcia Rossetti says:
I'm going to try this!
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Jolene says:
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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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.