This citrusy take on coleslaw is fresh and pleasantly spicy, making it an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.
Yield:
8 servings (serving size: about 3/4 cup)
Recipe Time
Hands-on:
7 Minutes
Total:
1 Hour, 7 Minutes
Nutritional Information
Calories
71
Fat
5.2 g
Satfat
0.7 g
Monofat
3.7 g
Polyfat
0.6 g
Protein
0.9 g
Carbohydrate
6.3 g
Fiber
1.8 g
Cholesterol
0.0 mg
Iron
0.4 mg
Sodium
198 mg
Calcium
26 mg
Ingredients
1/3 cup
fresh lime juice
1 teaspoon
sugar
3/4 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
3 tablespoons
olive oil
1/2 cup
thinly vertically sliced red onion
1/2 cup
coarsely chopped fresh cilantro
1
(16-ounce) package cabbage-and-carrot coleslaw
4
jalapeño peppers, halved crosswise
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add onion, cilantro, and coleslaw. Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to onion mixture, and toss well to coat. Cover and chill at least 1 hour.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
July 2011
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