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Confetti Coleslaw





Yields
Makes 6 servings

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.

 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
Step 1
1

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

Step 2
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories78
% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 205mg9%
Total Carbohydrate 18g7%

Dietary Fiber 3.6g13%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.