 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
1 pound prepared shredded cabbage |
1 cup peeled and shredded jicama |
1 red bell pepper (about 6 oz.), stemmed, seeded, and cut into thin strips |
3/4 cup prepared shredded carrots |
1/2 cup lightly packed fresh cilantro |
1 onion (about 4 oz.), cut in half |
1/3 cup cider vinegar |
1/4 cup catsup |
2 tablespoons prepared mustard |
2 tablespoons sugar |
salt and pepper |
fresh cilantro sprigs |
Directions:
1. In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.
2. 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.
|
|