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Chipotle Coleslaw

Chipotle Coleslaw

Submitted by happyzhangbo

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

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

Comments

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Nutrition Facts

Serving Size 106g (3.7 oz)

Amount per Serving

Calories 58 33% 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?

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