Mexican Coleslaw With Spicy Lime Vinaigrette

1. Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.

2. Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.

3. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.

4. This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	73.0256 g
Protein	4.2838 g
Carbohydrates	25.3836 g
Energy	743.1838 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6614 g
Water	340.5614 g
Aspartic acid	0.2938 g
Calcium, Ca	166.3725 mg
Lutein + zeaxanthin	1873.18 g
Fiber, total dietary	6.6995 g
Fatty acids, total saturated 22:0	0.0957 g
Carotene, beta	4928.6125 g
Niacin	1.3661 mg
Vitamin A, RAE	411.5475 g
Arginine	0.1545 g
Riboflavin	0.1795 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	0.616 g
Stigmasterol	0.24 mg
Sodium, Na	75.3875 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9075 g
Total lipid (fat)	73.0256 g
Manganese, Mn	0.6878 mg
Fructose	5.9216 g
Proline	0.1097 g
Fatty acids, total saturated 16:0	8.2311 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	1.513 g
Choline, total	40.0981 mg
Sugars, total	13.206 g
Serine	0.1209 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	1.4251 g
Fatty acids, total saturated 20:4 undifferentiated	0.0018 g
Vitamin B-6	0.5261 mg
Selenium, Se	1.8954 g
Ash	2.1217 g
Fatty acids, total saturated 18:1 undifferentiated	51.3857 g
Pantothenic acid	0.5591 mg
Phenylalanine	0.0691 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.1046 mg
Betaine	0.3408 mg
Thiamin	0.1732 mg
Methionine	0.0258 g
Iron, Fe	2.7338 mg
Carbohydrate, by difference	25.3836 g
Phosphorus, P	99.0925 mg
Folate, total	84.1375 g
Tocopherol, gamma	0.5976 mg
Lycopene	35.6 g
Alanine	0.0963 g
Valine	0.0904 g
Fatty acids, total saturated 18:2 undifferentiated	7.1602 g
Glycine	0.0655 g
Carotene, alpha	2.88 g
Glucose (dextrose)	5.6982 g
Fatty acids, total saturated 14:0	0.0103 g
Zinc, Zn	0.7519 mg
Isoleucine	0.0614 g
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	7.8235 g
Fatty acids, total saturated 14:1	0.0028 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0892 g
Tocotrienol, alpha	0.0227 mg
Vitamin A, IU	8229.0075 IU
Folate, DFE	84.1375 g
Tryptophan	0.0223 g
Vitamin C, total ascorbic acid	136.2605 mg
Phytosterols	159.52 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.3009 g
Tyrosine	0.0401 g
Vitamin K (phylloquinone)	358.3582 g
Fatty acids, total saturated	10.1074 g
Histidine	0.0436 g
Fatty acids, total monounsaturated	52.6101 g
Threonine	0.0703 g
Folate, food	84.1375 g
Fatty acids, total polyunsaturated 17:0	0.0172 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	16.16 g
Vitamin E (alpha-tocopherol)	11.1258 mg
Magnesium, Mg	56.91 mg
Lysine	0.0945 g
Potassium, K	753.8088 mg
Cystine	0.0223 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Honey	2 tablespoons	0	0	0
Olive oil	0.33 cup	636.48	0	72
Red cabbage	2 cups	55.18	13.1186	0.2848
cilantro	0.5 cup	1.84	0.2936	0.0416
Green Onion	2	38.34	8.1508	0.6674
lime juice	3 tablespoons	11.3438	3.8206	0.0318
dijon mustard	1 teaspoon	0	0	0
rice wine vinegar	3 tablespoons	0	0	0
green cabbage	4 cups	0	0	0
adobo sauce	1 teaspoon	0	0	0