Fiesta Slaw
(makes 4 servings)
| 4 | cups (280 g) shredded green cabbage |
| 4 | ounces (120 g) jicama, peeled |
| 1 | 4-ounce (120 g) carrot, peeled |
| 4 | scallions, white part and 1 inch (2.5 cm) green, chopped |
| 1 | medium red bell pepper, 6 ounces (180 g), seeded and chopped |
| 1 | celery rib, thinly sliced |
| 3 | tablespoons (30 ml) fresh lemon juice |
| 1 | tablespoon (15 ml) canola oil |
| 1/4 | teaspoon (1.25 ml) Tabasco sauce |
- Place cabbage in a large bowl. Using a food processor or hand-held grater, coarsely grate jicama and carrot. Add to bowl along with the scallion, red bell pepper, and celery. Toss to mix.
- In a small bowl, whisk together lemon juice, canola oil, and Tabasco sauce. Drizzle over slaw and toss again. Season with salt (if using) and pepper. Serve at room temperature.
| Per serving: | 89 calories (35% calories from fat), 2 g protein, 4 6 total fat (0.3 g saturated fat), 14 g carbohydrate, 6 g dietary fiber, 0 cholesterol, 37 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (3 vegetable), 1 fat |
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