Chipotle Coleslaw
85
Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.
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.
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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?
