Adobo Potato Slaw
Cook time – 0 min
- Total time
- 25 minutes
- Preparation time
- 25 minutes
- Calories
- 160
- Portions
- 12
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.
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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.
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
Nutritional Facts
| Serving Per Container | |
| Serving Size | 174g |
| Calories | 160 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (7 g) | 11% |
| Saturated Fat (2 g) | 10% |
| Polyunsaturated (1 g) | |
| Monounsaturated (4 g) | |
| Cholesterol (5 mg) | 2% |
| Sodium (40 mg) | 2% |
| Total Carbohydrate (23 g) | 8% |
| Dietary Fiber (5 g) | 20% |
| Total Sugars (3 g) | |
| Protein (3 g) | |
| Calcium | 4% |
| Copper | 10% |
| Folate | 15% |
| Iron | 4% |
| Manganese | 10% |
| Niacin | 10% |
| Phosphorus | 10% |
| Potassium (630 mg) | 18% |
| Vitamin A | 20% |
| Vitamin B6 | 15% |
| Vitamin C | 60% |
| Vitamin K | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.