Jalapeño Cole Slaw
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.
Makes 8 servings
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine cabbage, tomatoes, green onions, jalapeño peppers, vinegar, honey and salt in serving bowl; mix well. Cover; chill at least 2 hours before serving.
- Stir well immediately before serving.
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.
|Serving Size:||about 1 cup coleslaw|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||4 %|
Check out more recipes for Vegetable Side Dish