Spicy Mexican Cabbage Slaw

Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.

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Servings 8

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ingredients 10
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

Dressing

1/2: cup mayonnaise or salad dressing

1: chipotle chile in adobo sauce (from 11-oz can), chopped

1: tablespoon lime juice

2: teaspoons sugar

1/4: teaspoon ground cumin

Salad

3: cups coleslaw mix (from 16-oz bag)

1: chayote squash, unpeeled, cut into 2x1/8x1/8-inch strips (1 1/2 cups)

1/2: cup julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)

1/4: cup very thin short red onion strips

1/4: cup chopped fresh cilantro

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Directions

1 In small bowl, mix dressing ingredients.
2 In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.

EXPERT TIPS

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Expert Tips

If you like things spicy, add 1 teaspoon adobo sauce from the can of chipotle chiles to the dressing.

If you can't find chayote, use zucchini or yellow squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 90mg; 90%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 50%;
Calcium: 2%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;