Fiesta Slaw
5 Tbsp fresh lime juice
3 Tbsp reduced fat mayonnaise
5 cloves garlic, finely minced
2 tsp canned chipotle chilies, rinsed, drained and chopped
1 Tbsp honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
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.
Makes 10 servings
Nutritional Information Per Serving: Calories: 42 ; Protein: 1 g ; Fat:
under 1 g ; Sodium: 42 mg; Carbohydrates: 9 g
Posted by: Darlene BC <dsharple@shaw.ca>
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