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Fiesta Slaw

Fiesta Slaw

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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.

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

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.
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