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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


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