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.

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Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.

  • 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.

Nutrition Facts

78 calories; calories from fat 5.8%; protein 2.2g; fat 0.5g; saturated fat 0.1g; carbohydrates 18g; fiber 3.6g; sodium 205mg.