Jicama Coleslaw � e-w
Source of Recipe
BH&G New Dieter�s Cookbook 2003
Jicama Coleslaw � e-w
Plan ahead�needs to chill 2 to 4 hours
Serves: 4
2 c. shredded cabbage
1 c. peeled jicama cut into thin bite-sized strips
1 medium peach � or � nectarine, peeled, pitted and chopped � or � 1 medium apple, cored and chopped
1/4 c. thinly sliced green onions (2)
3 T. low-fat mayonnaise dressing
2 T. snipped fresh cilantro
1 T. cider vinegar
1-1/2 tsp. sugar
Optional: 1/8 tsp. cayenne pepper
In a large combine the first 4 ingredients. For Dressing: In a small bowl stir together the next 4 ingredients and if desired the cayenne pepper. Pour dressing over cabbage mixture; toss to coat. Cover and chill for 2 to 4 hours before serving. If desired, serve in small bowls.
One serving equals: 83 calories�4 gm fat (1 gm saturated�4 mg cholesterol�76 mg sodium�12 gm carbohydrate�2 gm fiber�1 gm protein +++EXC: 2-1/2 vegetable�1/2 fat +++WWP:2
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