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  • All Year
  • 1 hour
  • Serves 8

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Chipotle Olive Oil

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Lime Sea Salt

Lime-Chipotle Olive Oil Aioli Coleslaw

Lime-Chipotle Olive Oil Aioli Coleslaw

Ingredients

  • 2 large egg yolks at room temperature**
  • 2 clove garlic, smashed
  • 2 t SOOC Lime Sea Salt
  • 2 T fresh lime juice
  • 1 C SOOC Chipotle Olive Oil
  • 1 medium cabbage
  • 1 large jalapeño, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced
  • ⅓ C red onion, finely shredded
  • salt and pepper, to taste

Directions

  • 1. CHIPOTLE-LIME AIOLI: In the bowl of a 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 Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive 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 and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches... basically anything. Makes 1 1/4 cups of aioli
  • 2. SPICY JALAPENO-CHIPOTLE LIME COLESLAW: Combine all the ingredients in a large bowl & refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish. Makes approximately 6-8 cups of coleslaw.
  • 3. ** This recipe contains raw egg yolks, If you have a compromised immune system, you can use pasteurized eggs for this recipe.

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Lime-Chipotle Olive Oil Aioli Coleslaw

  • All Year
  • 1 hour
  • Serves 8

Lime-Chipotle Olive Oil Aioli Coleslaw

Ingredients

  • 2 large egg yolks at room temperature**
  • 2 clove garlic, smashed
  • 2 t SOOC Lime Sea Salt
  • 2 T fresh lime juice
  • 1 C SOOC Chipotle Olive Oil
  • 1 medium cabbage
  • 1 large jalapeño, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced
  • ⅓ C red onion, finely shredded
  • salt and pepper, to taste

Directions

  • 1. CHIPOTLE-LIME AIOLI: In the bowl of a 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 Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive 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 and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches... basically anything. Makes 1 1/4 cups of aioli
  • 2. SPICY JALAPENO-CHIPOTLE LIME COLESLAW: Combine all the ingredients in a large bowl & refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish. Makes approximately 6-8 cups of coleslaw.
  • 3. ** This recipe contains raw egg yolks, If you have a compromised immune system, you can use pasteurized eggs for this recipe.