Vegetable Patch Slaw

Vegetable Patch Slaw

(makes 16 servings)

1 large green bell pepper, 8 ounces (240 g), stemmed and seeded
1 large yellow bell pepper, 8 ounces (240 g), stemmed and seeded
4 cups (480 g) shredded green or red cabbage
2 cups (240 g) peeled and shredded jicama
2 cups (480 g) peeled and shredded carrots
1/2 pound (240 g) snow peas, strings removed and cut into julienne strips
1/4 cup (15 g) minced flat-leaf parsley
dressing:
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) canola oil
1 clove garlic, minced
1/8 teaspoon (0.6 ml) cayenne pepper

  1. Cut peppers in half crosswise and cut each half into thin julienne strips.
  2. In a large bowl, combine peppers, cabbage, jicama, carrots, snow peas, and parsley. Gently toss to mix well.
  3. In a small cup, whisk together dressing ingredients. Pour over vegetable mixture; toss again. Pack in a container and chill.
  4. At the reunion, transfer to a large serving bowl and serve.

Per serving: 46 calories (34% calories from fat), 1 g protein, 2 g total fat (0.1 g saturated fat), 7 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat