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    Jicama Coleslaw – e-w


    Source of Recipe


    BH&G New Dieter’s Cookbook 2003
    Jicama Coleslaw – e-w
    Plan ahead…needs to chill 2 to 4 hours
    Serves: 4

    2 c. shredded cabbage
    1 c. peeled jicama cut into thin bite-sized strips
    1 medium peach – or – nectarine, peeled, pitted and chopped – or – 1 medium apple, cored and chopped
    1/4 c. thinly sliced green onions (2)

    3 T. low-fat mayonnaise dressing
    2 T. snipped fresh cilantro
    1 T. cider vinegar
    1-1/2 tsp. sugar
    Optional: 1/8 tsp. cayenne pepper

    In a large combine the first 4 ingredients. For Dressing: In a small bowl stir together the next 4 ingredients and if desired the cayenne pepper. Pour dressing over cabbage mixture; toss to coat. Cover and chill for 2 to 4 hours before serving. If desired, serve in small bowls.

    One serving equals: 83 calories…4 gm fat (1 gm saturated…4 mg cholesterol…76 mg sodium…12 gm carbohydrate…2 gm fiber…1 gm protein +++EXC: 2-1/2 vegetable…1/2 fat +++WWP:2
 

 

 

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