Three-Pepper Slaw

"I tossed some cabbage and bell peppers with a lone jalapeño, and we really liked the combination. I love the crunchy texture, and, fortunately, the ingredients are available year-round." -Mickey Strang, McKinleyville, CA

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Place first 5 ingredients in a large bowl, tossing to combine.
  2. 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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