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Southwestern Coleslaw




Source of Recipe


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Southwestern Coleslaw

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Exchanges
Makes: 10 servings (Serving Size: 1 cup)
Preparation Time: 25 minutes

Ingredients:
7 Cups shredded green cabbage (from 1 medium 2-lb cabbage; discard outer leaves and core)
3 med. carrots, peeled and grated (1 1/2 cups)
1 small red pepper, seeded, cored, and diced
3 scallions, minced
1 small jalapeño pepper, minced

Dressing:
1/4 cup apple cider vinegar
1 Tbsp. fresh lime juice
1 Tbsp. honey
2 tsp. salt-free chipotle seasoning
1/3 cup olive oil

1/2 cup chopped toasted pecan pieces

Directions:
1. In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.

2. In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.

One 1-cup serving equals:
Calories 140
Fat 11 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 3 g
Sugars 6 g
Cholesterol 0 mg
Sodium 35 mg
Potassium 265 mg
Protein 2 g
Phosphorus 50 mg
Choices: Nonstarchy Vegetable 2, Fat 2