Adobo Potato Slaw

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.

3. 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.