Confetti Coleslaw

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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 5.8%
  • Protein: 2.2g
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Carbohydrate: 18g
  • Fiber: 3.6g
  • Sodium: 205mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Confetti Coleslaw Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy