Three-Pepper Slaw with Chipotle DressingMark Thomas
Here's a unique no-cabbage slaw with a dressing that is spicy and a little sweet.
Recipe information
Yield
Serves 8
Ingredients
5 tablespoons fresh lemon juice
3 tablespoons fat-free mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley
Preparation
Step 1
Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
Step 3
Mix chopped parsley into coleslaw. Serve at room temperature.
Nutrition Per Serving
Per serving: calories
48; total fat
1 g; saturated fat
0; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
