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Low Fat Three Pepper Slaw with Chipotle Dressing


5 tablespoons fresh lemon juice
3 tablespoons nonfat mayonnaise
2 tablespoons honey
5 cloves garlic
2 teaspoons chipotle peppers, minced
1 1/2 teaspoons chili powder
1 large green bell pepper, cut into thin strips
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, cut into thin strips

Puree first six ingredients in blender and set aside. Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and refrigerate until veggies soften slightly but are still crunchy, about 4 hours.

Makes 6 servings

Calories.....77.....Fat.....0.3 g.....Carbs.....19 g.....Fiber.....2 g.....Sodium.....106 mg.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.