Taco night is a favorite in our household. Whenever I’m stumped about what to make for dinner, the first suggestion that always gets thrown out is “how about tacos?” and I am nearly always on board. Lately we have been making it part of our Saturday routine to grill up a bunch of tasty chicken and make our own tortillas (my sister gave us this fun tortilla making kit for Christmas and it’s fun to do as a family). One of my favorite side dishes to make when we’re having taco night is a spicy chipotle broccoli slaw. Most of the time when I make this dish, I use a broccoli slaw mix that you can get near the bagged lettuce at the grocery store. I’ve had trouble finding it lately in my grocery orders so I decided to make my own version — scroll down for the full recipe!
- 1.5 Cups of Broccoli, finely chopped
- 1.5 Cups of Radicchio, thinly sliced
- 1.5 Cups of Carrots, thinly sliced
- 1 Tbsp of Scallions, thinly sliced
- Juice of one Lime Juice
- ¼ cup of Sour Cream
- 1 Tbsp. of Mayonnaise
- 2-3 tsp of Chipotles in Adobo sauce (depending on spice)
- 1 Tsp of Honey
- Salt and pepper
- Prep veggies by chopping broccoli, thinly slice radicchio, carrots and scallions.
- In a large bowl, combine the juice of one lime, sour cream, mayonnaise, chipotles in adobe sauce, and honey; whisk together until combined.
- Add the chopped veggies to the bowl with the dressing and toss until all of the ingredients are well coated and combined.
- Season to taste with salt and pepper; chill in the fridge for one hour before serving.
