Santa Fe Slaw
Makes 6 servings
"This recipe came together when I found a half bag of spinach in the refrigerator alongside a small jicama and an open can of chipotle peppers," says Roxanne Chan.
Photo: Annabelle Breakey; Styling: Randy Mon
4 cups shredded green cabbage
2 cups torn spinach leaves
1 1/2 cups (8 oz.) shredded jicama
2 green onions, trimmed and sliced
1 cup cooked corn
1 cup finely chopped tomatoes
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
2 tablespoons fresh lime juice
In a large bowl, combine cabbage, spinach, jicama, green onions, corn, tomatoes, and cilantro.
In a small bowl, whisk together mayonnaise, sour cream, chiles, and lime juice. Pour dressing over slaw mixture and stir until combined. Season to taste with salt.
Note: Nutritional analysis is per serving.
- Amount Per Serving
- Calories 159Calories from Fat 57
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2.4g12%
- Cholesterol 9.6mg4%
- Sodium 162mg7%
- Total Carbohydrate 17g6%
- Dietary Fiber 5.2g21%
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.