Cole Slaw With Jalapeño Mayonnaise

Oxmoor House
If you don't care for hot, spicy food, use the lower end of the range for jalapeños. To save time, buy the preshredded cabbage in the produce section of the grocery.
8 servings (serving size: 1/2 cup)


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4 cups finely sliced green cabbage
2/3 cup frozen whole-kernel corn, thawed
1/2 cup shredded carrot
1/3 cup finely sliced red onion
1/4 cup finely sliced red bell pepper
1/4 cup finely sliced green bell pepper
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh cilantro
1/3 cup low-fat mayonnaise
1/3 cup fat-free sour cream
1 tablespoon sugar
1 tablespoon lime juice
1/4 teaspoon salt
1 to 2 jalapeño peppers, seeded and minced


Combine first 8 ingredients in a large bowl; toss gently.

Combine mayonnaise and remaining 5 ingredients in a small bowl.

Add dressing to cabbage mixture, and toss gently. Cover and chill at least 3 hours.

Created date

March 2010

Nutritional Information

Calories 62
Fat 1.1 g
Satfat 0.1 g
Protein 1.7 g
Carbohydrate 12.7 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 185 mg
Caloriesfromfat 14 %
Fiber 1.7 g
Calcium 39 mg