This is so simple and good. It's really versatile, and is an excellent side dish for southwestern, Carribean, or Mexican dishes. Very light and inexpensive. I've made it many times, and particularly like it with the chicken tamale casserole, jamaican-spiced chicken thighs, and poblano burgers from this site.
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- Calories: 29
- Calories from fat: 39%
- Fat: 1.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.4g
- Protein: 0.8g
- Carbohydrate: 4.5g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 153mg
- Calcium: 21mg
- 1/2 cup thinly sliced red bell pepper strips
- 1/2 cup thinly sliced green bell pepper strips
- 1/4 cup finely chopped seeded jalapeño pepper
- 1/3 cup chopped green onions
- 1 (10-ounce) package angel hair coleslaw (about 6 cups)
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 teaspoons canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Place first 5 ingredients in a large bowl, tossing to combine.
- Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat.
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