Southwest Slaw
Aside from being good, it really doesn't get much simpler than this. Despite the name, this would be welcome in almostany situation where you'd serve coleslaw. I served it on grilled fish tacos.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon garlic salt
- for the dressing:
- _____
- 3 tablespoons mayonnaise
- 2 whole limes juiced
- 1/4 heads green cabbage
- 1/8 eadsred cabbage
- 1/4 whole medium red onion sliced very thin (about 1/2 cup)
- 1/8 upscilantro chopped medium-fine
- 1 whole chipotle chile in adobo sauce (canned)
- 1 tablespoon adobo sauce (from the canned chiles)
- Carbohydrate 3.825 g
- Cholesterol 15.75 mg
- Fat 14.805 g
- Fiber 0.0450000006705523 g
- Protein 0.27 g
- Saturated Fat 2.25 g
- Serving Size 1 1 recipe (46g)
- Sodium 940.02 mg
- Sugar 3.77999999932945 g
- Trans Fat 12.555 g
- Calories 150 calories
Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass. Blend the ingredients well with a stick blender, then set aside. Slice the green cabbage thin (just under 1/4″) and put it in a large mixing bowl. You need about three cups. Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups. Add the sliced onion, cilantro, and the dressing to the bowl. Stir all of the ingredients well. Cover and refrigerate for at least 30 minutes. Serve along side/on top of your food of choice and enjoy! (Makes about 4 cups.)
