This recipe gives coleslaw a whole new personality. Mild green chiles, tomatillos and chili powder take this dish on a south-of-the-border adventure.
1 cup cider vinegar
3/4 cup granulated sugar
1/2 teaspoon chili powder
1 head large cabbage, shredded
1 1/2 cups red onion, quartered, thinly sliced
1 cup diced tomatillos
1 red bell pepper, cored, seeded, thinly sliced
1 (7-ounce) can ORTEGA Diced Green Chiles
- Combine vinegar, sugar, and chili powder in medium saucepan. Bring to a boil. Turn off heat and let stand 5 minutes.
- Toss cabbage, onion, tomatillos, bell pepper, chiles and vinegar mixture. Let stand for 30 minutes. Season with salt and ground black pepper. Refrigerate for 1 hour.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.