Chipotle Slaw
A slightly spicy and crispy slaw that pairs well with any Tex-Mex meal.
Servings: 6 cups
Calories: 177kcal
Ingredients
- 4 cups purple cabbage shredded
- 2 medium sized carrots shredded
- 1 each bell pepper chopped
- 2 tbsp fresh cilantro chopped
- 3 each green onions sliced
- 1/3 cup raw pumpkin seeds
- 1/2 cup mayonnaise
- 1 each lime juice and zest
- 1 each chipotle pepper in adobo sauce minced
- 1 tsp adobo sauce
Instructions
- Shred cabbage.
- Grate carrots.
- Chop bell pepper, cilantro and onions.
- In a large bowl, combine dressing ingredients (mayo, lime juice and zest, and chipotle pepper and adobo sauce.
- Add veggies and pumpkin seeds and mix well.
- Enjoy!
Notes
I like to use purple cabbage instead of green because I like the flavor better and it holds up in a slaw longer. This slaw will hold up for 3-4 days in the refrigerator (if it lasts that long).
If you don’t have chipotle peppers in adobo sauce (see my tip on what to do with the rest of the can of chipotle peppers in adobo sauce) you can replace it with 1 chopped jalapeno, ribs and seeds removed, and ¼ teaspoon chipotle powder.
Nutrition
Calories: 177kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 292mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4080IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg