Santa Fe Slaw

5 Reviews
ADD YOUR REVIEW
Photo: Annabelle Breakey; Styling: Randy Mon
Prep Time
25 Mins
Yield
Makes 6 servings
By Roxanne Chan, Albany, CA
July 2008
RECIPE BY Sunset

"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.

Ingredients

  • 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
  • Salt

Nutritional Information

  • Calories 159
  • Caloriesfromfat 57%
  • Protein 3.2g
  • Fat 10g
  • Satfat 2.4g
  • Carbohydrate 17g
  • Fiber 5.2g
  • Sodium 162mg
  • Cholesterol 9.6mg

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

sunny34's Review

RuthinCA
May 31, 2012
I found the chipotle peppers in abodo and the fresh cilantro in this this slaw too overpowering. In the future, I might just use a can of Mexican or hot diced tomatoes instead of those two previously mentioned ingredients as I do like kick/heat.

kario8's Review

sunny34
August 01, 2011
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

kario8
August 01, 2010
This is easy,delicious & so fresh tasting - the corn gives it such a pop. Great for crowds.

RuthinCA's Review

Wildflowerpower
July 12, 2009
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

Jeanne2107
July 03, 2009
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.