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Pepper Slaw




Source of Recipe


Internet


List of Ingredients




5 tablespoons fresh lemon juice
3 tablespoons fat-free mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
Cut the following into thin strips:
1 large red bell pepper,
1 large green bell pepper
1 large yellow bell pepper
12 ounces jicama, peeled
1/3 cup chopped fresh Italian parsley

Recipe




Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Covered and refrigerated.)
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.