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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Mexican Slaw
Yield: Makes 8 servings
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:
1.
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.
2.
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.
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 |
This recipe appears in:
Southwestern
