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Smoky-Spiced Slaw

Smoky-Spiced Slaw


Serves 4 (serving size: 3/4 cup)

A little chipotle pepper in the dressing lends smoky heat to the dish. A touch of sugar and tangy lime juice balance the pleasant bitterness of radicchio. You can make this slaw up to a day ahead. The radicchio will soften a little as it chills, but the broccoli and cabbage stay crunchy.


  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 cups sliced red cabbage
  • 1 cup thinly sliced radicchio
  • 1 cup broccoli slaw

Nutritional Information

  • Calories 91
  • Fat 6.9g
  • Satfat 1g
  • Monofat 4.9g
  • Polyfat 0.7g
  • Protein 2g
  • Carbohydrate 7g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 193mg
  • Calcium 42mg
  • Sugars 3g
  • Est. added sugars 1g

How to Make It

Combine first 6 ingredients in a medium bowl. Add cabbage, radicchio, and broccoli slaw; toss to coat.

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