Try this Chipotle Chile Slaw recipe, or contribute your own.
Suggest a better descriptionIf using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 231 | ||
Calories from Fat: 177 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 439.4mg | 15 % | |
Potassium 48.7mg | 1 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 14.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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