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Jicama Slaw with Chipotle Dressing

Source of Recipe

From a Weight Watchers Meeting


List of Ingredients

5 tablespoons fresh lemon juice
3 tablespoons light mayonnaise -- or a 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


Per Serving: 64 Calories; 1g Fat (16.9% calories from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 41mg Sodium


1 Weight Watcher Point per serving