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Zippy Apple Coleslaw
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    Zippy Apple Coleslaw

  • 1 small red cabbage -- shredded
  • 3 apples -- peel/core/shred
  • 2 cups red bell peppers -- diced
  • 2 cups red onion -- diced
  • 3 roasted poblanos -- peel/seed/stem/dice
  • 1 chipotle pepper -- in adobo, pureed
  • 1/2 cup lemon juice
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup light mayonnaise
  • dash salt
  • 1 tbsp New Mexican red chile powder -- Chimayo preferred
  • Combine the shredded cabbage, apples, bell peppers, red onions, and poblanos in a large bowl. Set aside.

    In a large bowl, mix the pureed chipotle and the lemon juice. Next add the yogurt, mayonnaise, salt, and red chile powder. Mix well. Pour the dressing over the cabbage, apple, and pepper cole slaw. Toss to coat evenly. Refrigerate for at least 2 hours before serving.

    From: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
    Posted By: RST G, radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Wed, 21 Apr 1999

    *BACK TO SALADS*







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