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Quick and Easy Salad Favorites
PEPPER SLAW

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ingredients
  • 5 tablespoons fresh lemon juice
  • 3 tablespoons fat-free mayonnaise
  • 2 tablespoons honey
  • 5 garlic cloves
  • 2 teaspoons minced canned chipotle chilies
  • 1 1/2 teaspoons chili powder
  • 1 large red bell pepper, cut into thin strips
  • 1 large green bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 12 ounces jicama, peeled, cut into thin strips
  • 1/3 cup chopped fresh Italian parsley
preparation
  • Purée first 6 ingredients in blender. Season to taste with salt and pepper.

  • Toss bell peppers, jicama and dressing in large bowl to coat.

  • Season slaw with salt.

  • Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.

  • Mix chopped parsley into coleslaw. Serve at room temperature.
The puree can be made 1 day ahead; covered and refrigerated.

 

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