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Description
Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.
Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup mayonnaise (or salad dressing)
- 1 chipotle chile in adobo sauce (from 11-oz can, chopped)
- 1 Tbsp. lime juice
- 2 tsp. sugar
- 1/4 tsp. ground cumin
- 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 red bell pepper (julienne, matchstick-cut, strips, 2x1/8x1/8 inch)
- 1/4 cup red onion (very thin short, strips)
- 1/4 cup chopped fresh cilantro
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Directions
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium110mg5% |
| Potassium115mg3% |
| Protein<1g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C45% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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