Fiesta Slaw
Source of Recipe
Marsha
List of Ingredients
5 tablespoons fresh lime juice
3 tablespoons reduced-fat mayonnaise
5 cloves garlic, finely minced
2 teaspoons canned chipotle chiles, rinsed, drained and chopped
1 tablespoon honey
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 packed fresh cilantro leaves, minced
Salt and freshly ground black pepper
Recipe
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy, about 4 hours. Serve at room temperature.
Nutrition facts per serving: 42 calories, less than 1g total fat (0 g saturated fat), 9 g carbohydrates, less than 1g protein, 1g dietary fiber and 42 mg sodium.
Makes 10 servings
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