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Three-Pepper Slaw with Chipotle Dressing

3.8

(31)

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Three-Pepper Slaw with Chipotle DressingMark Thomas

Here's a unique no-cabbage slaw with a dressing that is spicy and a little sweet.

Recipe information

  • Yield

    Serves 8

Ingredients

5 tablespoons fresh lemon juice
3 tablespoons fat-free mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley

Preparation

  1. Step 1

    Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

    Step 2

    Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.

    Step 3

    Mix chopped parsley into coleslaw. Serve at room temperature.

Nutrition Per Serving

Per serving: calories
48; total fat
1 g; saturated fat
0; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
TagsSlawSaladSouthwesternAmericanChipotleChileVegetableBell PepperJicamaRoot VegetableSideDinnerLunchNut FreeGluten FreeDairy FreeVegetarianEasyQuickMake AheadNo-CookBlenderBon Appétit
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