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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 360 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 360 mg
Ingredients
Directions
- In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside
- Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve.
