Fiesta Slaw

Ingredients

• Servings: 12
• 1 dried chipotle chili pepper
• 1/2 cup boiling water
• 1/2 cup frozen pineapple juice concentrate
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 2 limes, zested and juiced
• 1/4 cup cumin seeds
• 1 small fresh pineapple - peeled, cored, and cut into chunks
• 1/2 head green cabbage, cored and shredded
• 1/2 head red cabbage, cored and shredded
• 1/2 cup chopped cilantro
• 2 red bell peppers, seeded and cut into strips
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 30 mins


• 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.
• use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. pour boiling water over pepper. cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. drain and mince pepper; set aside. place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
• toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
• combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. add the dressing mix and toss thoroughly. season with salt and pepper. cover and refrigerate for at least an hour before serving, stirring occasionally.