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Spicy Mexican Cabbage Slaw
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-
Prep
20
min
-
Total
1
hr
20
min
-
Servings
8
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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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Steps
-
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.
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-
If you like your Mexican slaw a little spicier, 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 in this spicy coleslaw recipe.
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Nutrition Facts
Serving Size:
1/2 Cup
- Calories
- 130
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 90mg
- 4%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 1g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 50%
- 50%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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