Jicama Slaw with Chipotle Dressing

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
55 0 0 1.5 3 90 13 1

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.


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