Fiesta Slaw

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 154 Calories

Ingredients

• ½ cup boiling water
• ½ cup olive oil
• 2 limes, zested and juiced
• salt and ground black pepper to taste
• 6 cloves garlic, minced
• ½ cup frozen pineapple juice concentrate
• ½ cup chopped cilantro
• 1 dried chipotle chili pepper
• 2 red bell peppers, seeded and cut into strips
• ½ head green cabbage, cored and shredded
• ¼ cup cumin seeds
• 1 small fresh pineapple - peeled, cored, and cut into chunks
• ½ head red cabbage, cored and shredded

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.