Spicy Mexican Cabbage Slaw Recipe
Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
- Citrus press
Ingredients
- 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
- 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
- 1/4 cup very thin short red onion strips
- 1/4 cup chopped fresh cilantro
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