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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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 |
Directions:
1. In a large bowl, combine cabbage, spinach, jicama, green onions, corn, tomatoes, and cilantro.
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.
3. Note: Nutritional analysis is per serving.
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