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Chipotle Coleslaw

 
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Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

Yield

8

servings

Prep

8

min

Cook

0

min

Ready

45

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

½ cup yogurt, low-fat
½ cup sour cream, non-fat
3 tablespoons white vinegar
1 tablespoon molasses
1 ½ teaspoons sugar
1 small chipotle chili peppers
minced, canned
*
2 teaspoons adobo sauce
from the can
*
1 teaspoon kosher salt
6 cups cabbage
green and red, packed shredded
7 each scallions, spring or green onions
green and pale green portions, sliced into thin rounds
1 cup cilantro
tightly packed chopped fresh

Directions

Prepare the dressing:

In a medium bowl, stir together yogurt, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 teaspoon salt.

In a large bowl, toss together cabbage, green onions, and ¾ cup chopped cilantro.

Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours.

Before serving, add more salt if you like and scatter remaining ¼ cup chopped cilantro over the top.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 5833% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 324mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 37%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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