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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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Prep Time 20 min
Total Time 1 hr 20 min
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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;