Vegetable Patch Slaw
(makes 16 servings)
|1||large green bell pepper, 8 ounces (240 g), stemmed and seeded|
|1||large yellow bell pepper, 8 ounces (240 g), stemmed and seeded|
|4||cups (480 g) shredded green or red cabbage|
|2||cups (240 g) peeled and shredded jicama|
|2||cups (480 g) peeled and shredded carrots|
|1/2||pound (240 g) snow peas, strings removed and cut into julienne strips|
|1/4||cup (15 g) minced flat-leaf parsley|
|3||tablespoons (45 ml) fresh lime juice|
|2||tablespoons (30 ml) canola oil|
|1||clove garlic, minced|
|1/8||teaspoon (0.6 ml) cayenne pepper|
- Cut peppers in half crosswise and cut each half into thin julienne strips.
- In a large bowl, combine peppers, cabbage, jicama, carrots, snow peas, and parsley. Gently toss to mix well.
- In a small cup, whisk together dressing ingredients. Pour over vegetable mixture; toss again. Pack in a container and chill.
- At the reunion, transfer to a large serving bowl and serve.
|Per serving:||46 calories (34% calories from fat), 1 g protein, 2 g total fat (0.1 g saturated fat), 7 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 10 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (1 1/2 vegetable), 1/2 fat|