Confetti Coleslaw

recipe
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.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 78
Caloriesfromfat 5.8 %
Protein 2.2 g
Fat 0.5 g
Satfat 0.1 g
Carbohydrate 18 g
Fiber 3.6 g
Sodium 205 mg
Cholesterol 0.0 mg

Ingredients

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

Preparation

1. In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.

2. 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.

Note:

Marilou Robinson, Portland, Oregon,

January 1997
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