Southwestern Coleslaw
Per ServingSouthwestern Coleslaw |
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Makes: 10 servings | ||
Serving Size: 1 cup | ||
Calories | 140 | |
Fat | 11 | g |
Saturated Fat | 1.4 | g |
Trans Fat | 0 | g |
Carbohydrate | 10 | g |
Fiber | 3 | g |
Sugars | 6 | g |
Cholesterol | 0 | mg |
Sodium | 35 | mg |
Potassium | 265 | mg |
Protein | 2 | g |
Phosphorus | 50 | mg |
Choices: Nonstarchy Vegetable 2, Fat 2 |
- Makes: 10 servings
- Serving Size: 1 cup
- Preparation Time: 25 minutes
Ingredients
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 |
3 | scallions, minced | |
1 | small | jalapeƱo pepper, minced |
Dressing | ||
1/4 | cup | apple cider vinegar |
1 | Tbsp. | fresh lime juice |
1 | Tbsp. | honey |
2 | tsp. | salt-free chipotle seasoning |
1/3 | cup | olive oil |
1/2 | cup | chopped toasted pecan pieces |
Directions
- 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.