Jicama Slaw with Chipotle Dressing

recipe ingredients
5 Tbsp. fresh lemon juice
3 Tbsp. fat-free mayonnaise
2 Tbsp. honey
5 garlic cloves
2 tsp. minced canned chipotle chilies
1 1/2 tsp. 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

recipe directions
Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) 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. Mix chopped parsley into coleslaw. Serve at room temperature.

Other Suggested Recipes:

• Spicy Golden Slaw
• Chicken and Jicama Soup
• Fruit Slaw with Yogurt Dressing
• Creamy Cottage Cheese Dressing with Variations
• Lime and Chipotle Scallops