Three pepper slaw with chipotle dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Nonfat mayonnaise |
| 2 | tablespoons | Honey |
| 5 | Cloves garlic | |
| 2 | teaspoons | Chipotle peppers; minced |
| 1½ | teaspoon | Chili powder |
| 1 | large | Green bell pepper; cut into thin strips |
| 1 | large | Red bell pepper; cut into thin strips |
| 1 | large | Yellow bell pepper; cut into thin strips |
| 12 | ounces | Jicama; cut into thin strips |
Directions
Puree first six ingredients in blender and set aside.
Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and refrigerate until veggies soften slightly but are still crunchy, about 4 hours.
Per serving: 77.3 calories; 0.3 g fat (3⅒% calories from fat); 1½ g protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium Recipe by: Bon Appetit (April 1999), modified Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on May 31, 1999, converted by MM_Buster v2.0l.