Mexican Slaw

Mexican Slaw

Mexican Slaw


Makes 8 servings


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


  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

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