Have you ever had the goodness that is Spicy Mexican Cabbage Slaw? Prepare for a flavor feast. Chipotle chile and cumin liven up crunchy coleslaw in this Mexican coleslaw recipe. Assemble it in 20 minutes, then chill to blend the flavors. Serve as a tasty side dish the next time you make a Mexican meal!
Spicy Mexican Cabbage Slaw
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 10
Ingredients
Dressing
- 1/2 cup mayonnaise or salad dressing
- 1 chipotle chile in adobo sauce (from 11-oz can), chopped
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1/4 teaspoon ground cumin
Salad
- 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 julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)
- 1/4 cup very thin short red onion strips
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1In small bowl, mix dressing ingredients.
-
Step2In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.
Nutrition
130
Calories
11g
Total Fat
1g
Protein
6g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 130
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 90mg
- 4%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 50%
- 50%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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