Spicy Mexican Cabbage Slaw

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

Minutes

Total Time

1:20

Hr:Mins

Makes

8

servings

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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you like things spicy, add 1 teaspoon adobo sauce from the can of chipotle chiles to the dressing.
Tip
If you can't find chayote, use zucchini or yellow squash.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 90mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    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.