ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cole Slaw With Jalapeño Mayonnaise

Yield 8 servings (serving size: 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Combine mayonnaise and remaining 5 ingredients in a small bowl.

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

Oxmoor House Healthy Eating Collection