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Jalapeno Coleslaw
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Jalapeño Cole Slaw
Yield: Makes 8 servings
This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics; serve alongside sandwiches, burgers or grilled chicken.
Ingredients:
6
cups shredded cabbage or coleslaw mix
2
medium fresh tomatoes, seeded and chopped
6
green onions, coarsely chopped
2
jalapeño peppers,* finely chopped
1/4
cup cider vinegar
3
tablespoons honey
1
teaspoon salt
Preparation:
1.
Combine cabbage, tomatoes, green onions, jalapeño peppers, vinegar, honey and salt in serving bowl; mix well. Cover; chill at least 2 hours before serving.
2.
Stir well immediately before serving.
Tip:
For a milder coleslaw, discard the seeds and veins when chopping the jalapeños, as this is where much of the heat of the peppers is stored.
Nutritional Information:
| Serving Size: about 1 cup coleslaw | |
| Sodium | 304 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 12 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 4 % |
| Calories | 47 |
Dietary Exchange:
| Vegetable | 4 |
| Starch | 1/2 |
This recipe appears in: Vegetable Side Dish
