Fiesta Slaw Recipe

Fiesta Slaw Recipe

  • 1 dried chipotle chili pepper
  • 1/2 cup boiling water
  • 1/2 cup frozen pineapple juice concentrate
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1/4 cup cumin seeds
  • 1 small fresh pineapple – peeled, cored, and cut into chunks
  • 1/2 head green cabbage, cored and shredded
  • 1/2 head red cabbage, cored and shredded
  • 1/2 cup chopped cilantro
  • 2 red bell peppers, seeded and cut into strips
  • salt and ground black pepper to taste
  1. Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes.
  2. Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
  3. Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
  4. Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.
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