Fiesta Slaw0 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 1 hr 30 min
“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.” - by Always Cooking Up Something
Original recipe yields 12 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 154 cal
- 9.7 g
- 17.2 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Asian-American Slaw With Peanuts and Jalapenos
Apple Slaw With Pineapple
Just swipe to see more like this.