|Makes: 10 servings|
|Serving Size: 1 cup|
|Choices: Nonstarchy Vegetable 2, Fat 2|
- Makes: 10 servings
- Serving Size: 1 cup
- Preparation Time: 25 minutes
|7||cups||shredded green cabbage (from 1 medium 2-lb cabbage; discard outer leaves and core)|
|3||med.||carrots, peeled and grated (1 1/2 cups)|
|1||small||red pepper, seeded, cored, and diced|
|1||small||jalapeño pepper, minced|
|1/4||cup||apple cider vinegar|
|1||Tbsp.||fresh lime juice|
|2||tsp.||salt-free chipotle seasoning|
|1/2||cup||chopped toasted pecan pieces|
- In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
- In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.