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Adobo Potato Slaw

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Total Time (minutes)
25
Difficulty
1
Servings
12
Ingredients
10
Total Prep Time: 25 minutes
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size 174g

Amount per serving
Calories 160 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 4 g %
Cholesterol 5 mg 2 %
Sodium 40 mg 2 %
Potassium 630 mg 18 %
Carbohydrate 23 g 8 %
Fiber 5 g 20 %
Sugars 3 g
Protein 3 g
Vitamin A 20 %
Vitamin C 60 %
Calcium 4 %
Iron 4 %
Vitamin K 15 %
Niacin 10 %
Vitamin B6 15 %
Folate 15 %
Phosphorus 10 %
Copper 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

  • 1 package (14 oz.) DOLE® Classic Coleslaw
  • 2 lbs. red potatoes, peeled, boiled, and cut into 1-inch cubes
  • 1/2 cup sour cream
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon chopped, canned chipotle peppers in adobo sauce
  • 2 tablespoons coarsely chopped fresh cilantro
  • Juice from 1 small lime
  • 2 ripe avocados, halved, seeded, scooped and cut into 1/2-inch cubes
  • Salt and freshly ground pepper to taste

Directions

  1. In a large bowl, combine all ingredients except avocados. Season to taste with salt and pepper. Cover and refrigerate for 2 hours or overnight.
  2. Mix in avocados just before serving, to prevent browning. Serve in shallow bowls or scooped out avocado skins for a more festive presentation.

Chef Tip: An easy substitute for chipotle peppers in adobo sauce is 1½ teaspoons of chipotle powder.  If you prefer basil to cilantro, indulge your herb-loving side and swap cilantro for two tablespoons of fresh, coarsely chopped basil.

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Adobo Potato Slaw Mini GH LOGO Prep Time:25 minutes Cook time:25 minutes Serves: 12
Nutrition facts: 160 Calories, 7 grams fat
Ingredients: 1 package (14 oz.) DOLE® Classic Coleslaw, 2 lbs. red potatoes, peeled, boiled, and cut into 1-inch cubes, 1/2 cup sour cream, 1/2 cup frozen peas, thawed, 1/2 cup frozen corn kernels, thawed, 1/2 cup chopped red bell pepper, 1 tablespoon chopped, canned chipotle peppers in adobo sauce, 2 tablespoons coarsely chopped fresh cilantro, Juice from 1 small lime, 2 ripe avocados, halved, seeded, scooped and cut into 1/2-inch cubes, Salt and freshly ground pepper to taste, Directions:In a large bowl, combine all ingredients except avocados. Season to taste with salt and pepper. Cover and refrigerate for 2 hours or overnight.Mix in avocados just before serving, to prevent browning. Serve in shallow bowls or scooped out avocado skins for a more festive presentation.

Chef Tip: An easy substitute for chipotle peppers in adobo sauce is 1½ teaspoons of chipotle powder.  If you prefer basil to cilantro, indulge your herb-loving side and swap cilantro for two tablespoons of fresh, coarsely chopped basil.