TLC Cooking "Jalapeño Coleslaw"

Jalapeno Coleslaw

by the Editors of Publications International, Ltd.

Jalapeño Cole Slaw

YIELD Makes 8 servings
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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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

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.

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.

This recipe appears in: Vegetable Side Dish

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