Fiesta Slaw
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water (boiling)1 cup
Olive Oil6 cloves
Garlic (minced)1 cup
Cumin Seed1 cup
Cilantro (chopped)1
SaltDirections:
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
3
Pour boiling water over pepper
4
Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes
5
Drain and mince pepper; set aside
6
Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl
7
Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper
8
Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine
9
Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl
10
Add the dressing mix and toss thoroughly
11
Season with salt and pepper
12
Cover and refrigerate for at least an hour before serving, stirring occasionally