Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.
cup mayonnaise or salad dressing
chipotle chile in adobo sauce (from 11-oz can), chopped
tablespoon lime juice
teaspoon ground cumin
cups coleslaw mix (from 16-oz bag)
chayote squash, unpeeled, cut into 2x1/8x1/8-inch strips (1 1/2 cups)
cup julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)
cup very thin short red onion strips
cup chopped fresh cilantro
In small bowl, mix dressing ingredients.
In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.