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Fiesta Slaw |
Ingredients: * 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 Directions: 1. Puree first 5 ingredients in a blender or food processor until dressing is smooth. 2. 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.) 3. Serve at room temperature. Nutritional Information (Per Serving) Calories: 42 Protein: 1 g Sodium: 42 mg Fat: under 1 g Carbohydrates: 9 g Exchanges: 2 Vegetable |