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

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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

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. 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.
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