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Fiesta Slaw

Fiesta Slaw

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    1 h 30 m
Always Cooking Up Something

Always Cooking Up Something

This slaw combines fresh crunchy cabbage and red peppers with sweet, tangy pineapple, made zesty with chipotle pepper and lime juice. It is a great accompaniment for barbecued meats.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes.
  2. Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
  3. Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
  4. Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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