Mexican Slaw
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Mexican Slaw
YIELD Makes 8 servings
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INGREDIENTS
| 1 | (6-inch) corn tortilla, cut into thin strips |
| Nonstick cooking spray | |
| 1/4 | teaspoon chili powder |
| 3 | cups shredded green cabbage |
| 1 | cup shredded red cabbage |
| 1/2 | cup shredded carrots |
| 1/2 | cup sliced radishes |
| 1/2 | cup corn kernels |
| 1/4 | cup coarsely chopped fresh cilantro |
| 1/4 | cup fat-free mayonnaise |
| 1 | tablespoon lime juice |
| 2 | teaspoons cider vinegar |
| 1 | teaspoon honey |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
PREPARATION:
- Preheat oven to 350°F. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until strips are crisp.
- Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine mayonnaise, lime juice, vinegar, honey, cumin, salt and pepper in small bowl. Add mayonnaise mixture to cabbage mixture; toss gently to coat. Top with baked tortilla strips.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup |
| Sodium | 157 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 11 % |
| Calories | 38 |
DIETARY EXCHANGE:
| Vegetable | 1-1/2 |
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