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
  • Servings 8

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.

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