[CH] Tonight's Side Dish - Crunchy Tex-Mex Coleslaw

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I made this for tonight's rib dinner and it is
delicious. 

I adapted it from a Suzanne Somers recipe. She didn't
use poblano chiles, radishes, or chipotle mayonnaise.
Those were my touches. If you want it even hotter, use
some julienned jalapenos or serranos instead of the
poblanos.

*  Exported from  MasterCook  *

                         Crunchy Tex-Mex Coleslaw

Recipe By     : adapted from Fast & Easy Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Level 1                          Salad
                Side Dish

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    red radishes -- julienne
          cup           shredded cabbage mix
   3                    scallions -- thinly sliced on
dia
                        poblano peppers -- or green
pepper
                        Dressing:
     1/2  cup           chipotle mayonnaise -- from
French's
     1/2  cup           sour cream
   1      tsp           ground chipotle chile
   1      tsp           lime juice
     1/2  tsp           Splenda Sweetener
   4      drops         hot sauce
   1      tsp           apple cider vinegar
   1      tsp           celery seeds
                        salt and pepper

Preparation: julienne poblano pepper (or green
pepper), slice scallions on the diagonal, and open bag
of cabbage mixture (usually has carrot in it. If
avoiding carrots because of sugar content, then slice
1 cup green cabbage and 1 cup of red cabbage).

In a large mixing bowl, combine mayonnaise, sour
cream, lime juice, Splenda, hot sauce, vinegar, celery
seeds, salt and pepper. Mix well.

Add cabbage mixture (called Coleslaw mix), radishes,
scallions and poblano chiles (or green bell peppers).
Toss veggies and then coat well with dressing.

Taste and re-season.

Refrigerate until ready to serve.

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=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 10/17/03

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