Adobo Potato Slaw
![Adobo_Potato_Slaw1500x1200](/-/media/project/dole/recipe-images/adobo_potato_slaw1500x1200.jpg?h=1163&w=1500&rev=75bc3a0775974eed8e657aee074cd20b&hash=3AAD94FF53B733C6CF4E3A210B91B8CC)
Ingredients
- 1 package (14 oz.) DOLE® Classic Coleslaw
- 2 lbs. red potatoes, peeled, boiled, and cut into 1-inch cubes
- 1/2 cup sour cream
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup chopped red bell pepper
- 1 tablespoon chopped, canned chipotle peppers in adobo sauce
- 2 tablespoons coarsely chopped fresh cilantro
- Juice from 1 small lime
- 2 ripe avocados, halved, seeded, scooped and cut into 1/2-inch cubes
- Salt and freshly ground pepper to taste
Directions
- In a large bowl, combine all ingredients except avocados. Season to taste with salt and pepper. Cover and refrigerate for 2 hours or overnight.
- Mix in avocados just before serving, to prevent browning. Serve in shallow bowls or scooped out avocado skins for a more festive presentation.
Chef Tip: An easy substitute for chipotle peppers in adobo sauce is 1½ teaspoons of chipotle powder. If you prefer basil to cilantro, indulge your herb-loving side and swap cilantro for two tablespoons of fresh, coarsely chopped basil.