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Jicama Slaw with Chipotle Dressing




Source of Recipe


Lynda


List of Ingredients




5 tablespoons fresh lemon juice
3 tablespoons reduced-fat mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons chipotle chiles canned in adobo, minced
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into
thin strips
1/3 cup fresh Italian parsley, chopped

Recipe



Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours. Mix chopped parsley into coleslaw. Serve at room temperature. Serves 8