Marilou Robinson of Portland loves Mexican food and says, "You can skip a lot of sour cream and cheese if you add enough cilantro and peppers." This zesty, no-fat slaw--great for barbecues, picnics, and potlucks--has plenty of each. If there's any left over, Robinson heats it in the microwave just until hot but still tender-crisp and serves it as a vegetable side dish.
1 pound prepared shredded cabbage
1 cup peeled and shredded jicama
1 red bell pepper (about 6 oz.), stemmed, seeded, and cut into thin strips
3/4 cup prepared shredded carrots
1/2 cup lightly packed fresh cilantro
1 onion (about 4 oz.), cut in half
1/3 cup cider vinegar
1/4 cup catsup
2 tablespoons prepared mustard
2 tablespoons sugar
Salt and pepper
Fresh cilantro sprigs
How to Make It
In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.
In a blender or food processor, combine 1/2 cup cilantro, onion, vinegar, catsup, mustard, and sugar. Whirl until smooth. Add to cabbage mixture and mix well. Season with salt and pepper to taste and garnish with cilantro sprigs.