- Calories 159
- Caloriesfromfat 57%
- Protein 3.2g
- Fat 10g
- Satfat 2.4g
- Carbohydrate 17g
- Fiber 5.2g
- Sodium 162mg
- Cholesterol 9.6mg
Santa Fe Slaw
Photo: Annabelle Breakey; Styling: Randy Mon
"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.
How to Make It
Step 1
In a large bowl, combine cabbage, spinach, jicama, green onions, corn, tomatoes, and cilantro.
Step 2
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.
Step 3
Note: Nutritional analysis is per serving.
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kario8's Review
Liked this coleslaw variation. The sweetness of the corn offsets the spiciness of the chipotles. Omitted the jicama and spinach but next time will add both.
Jeanne2107's Review
This is easy,delicious & so fresh tasting - the corn gives
it such a pop. Great for crowds.
RuthinCA's Review
I LOVE this salad and have recommended it to my email list. It is so fresh and flavorful. I initially used torn baby lettuce instead of spinach and 1 teaspoon chipotle. It was a bit hot for some. The second time I used the baby spinach and less chipotle, adding little bits as I mixed the dressing. Both times it was fantastic. It tastes great and is a very colorful slaw.
Wildflowerpower's Review
This is one of my favorite salads. Not only does my family love it, but I recently took it to a party where nearly everyone asked for a copy. I consider it a staple for any summer barbecue or fiesta!
The only comment I would make is that if you enjoy spicy foods, retain the seeds from the chipotle peppers; otherwise, remove them. I've made it both ways and have received complements in each instance. It's merely a matter of personal preference.
sunny34's Review