Spicy Mexican Cabbage Slaw

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

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 8

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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