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 |
| dressing: |
| 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 |
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