Chipotle Coleslaw
Servings: 8 Servings
Calories: 254kcal
Print Recipe
Ingredients
- 4 cups shredded red cabbage
- 1 ½ cups grated carrots
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup edamame shelled
- 1 cup black beans cooked or canned, drained and rinsed
- 1/2 cup green bell pepper diced
- 1/2 cup red onion diced or thinly sliced
- 1/3 cup cilantro chopped
- 2/3 cup mayo
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 -2 teaspoons honey (optional)
- 1-2 teaspoons canned chipotle peppers in adobo sauce minced
- 1/2 jalapeño pepper seeds removed and finely sliced
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Black pepper to taste
Instructions
- In a large mixing bowl, combine the shredded red cabbage, grated carrots, corn, edamame, black beans, green bell pepper, jalapeno pepper, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the mayo, olive oil, apple cider vinegar, honey, black pepper, cumin, paprika, and diced chipotle peppers until well combined.
- Pour the dressing over the vegetable mixture. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated with the dressing.
- For the best flavor, cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
Nutrition
Calories: 254kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 206mg | Potassium: 417mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4656IU | Vitamin C: 36mg | Calcium: 56mg | Iron: 2mg