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Fiesta Slaw

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"This slaw combines fresh crunchy cabbage and red peppers with sweet, tangy pineapple, made zesty with chipotle pepper and lime juice. It is a great accompaniment for barbecued meats."
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Ingredients

1 h 30 m servings 154 cals
Original recipe yields 12 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 154 calories; 9.7 g fat; 17.2 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 25 mg sodium. Full nutrition

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