Fiesta Slaw recipe
All Recipes Salad Coleslaw Recipes No Mayo
Ingredients
- 1 dried chipotle chili pepper ½ cup boiling water ½ cup frozen pineapple juice concentrate ½ cup olive oil 6 cloves garlic, minced 2 limes, zested and juiced ¼ cup cumin seeds 1 small fresh pineapple - peeled, cored, and cut into chunks ½ head green cabbage, cored and shredded ½ head red cabbage, cored and shredded ½ cup chopped cilantro 2 red bell peppers, seeded and cut into strips salt and ground black pepper to taste
Nutrition Info
- 154 caloriescarbohydrate: 17.2 gcholesterol: : -fat: 9.7 gfiber: 3.4 gprotein: 2.2 gsaturatedFat: 1.3 gservingSize: -sodium: 25 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Fiesta Slaw
Directions
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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.