Southwestern Coleslaw
Per ServingSouthwestern Coleslaw |
||
|---|---|---|
| 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 | jalapeño 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.
