Spicy Mexican Cabbage Slaw

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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.

Prep Time

Minutes

Total Time

1:20

Hr:Mins

Makes

servings

Dressing

1/2

cup mayonnaise or salad dressing

chipotle chile in adobo sauce (from 11-oz can), chopped

tablespoon lime juice

teaspoons sugar

1/4

teaspoon ground cumin

Salad

cups coleslaw mix (from 16-oz bag)

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

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.

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.

Spicy Mexican Cabbage Slaw

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens