Confetti Coleslaw

Marilou Robinson of Portland loves Mexican food and says, "You can skip a lot of sour cream and cheese if you add enough cilantro and peppers." This zesty, no-fat slaw--great for barbecues, picnics, and potlucks--has plenty of each. If there's any left over, Robinson heats it in the microwave just until hot but still tender-crisp and serves it as a vegetable side dish.

Yield: Makes 6 servings

Ingredients

• 1  pound  prepared shredded cabbage
• 1  cup  peeled and shredded jicama
• 1  red bell pepper (about 6 oz.), stemmed, seeded, and cut into thin strips
• 3/4  cup  prepared shredded carrots
• 1/2  cup  lightly packed fresh cilantro
• 1  onion (about 4 oz.), cut in half
• 1/3  cup  cider vinegar
• 1/4  cup  catsup
• 2  tablespoons  prepared mustard
• 2  tablespoons  sugar
• Salt and pepper
• Fresh cilantro sprigs

Preparation

1. In a large bowl, mix together cabbage, jicama, bell pepper, and carrots.

2. In a blender or food processor, combine 1/2 cup cilantro, onion, vinegar, catsup, mustard, and sugar. Whirl until smooth. Add to cabbage mixture and mix well. Season with salt and pepper to taste and garnish with cilantro sprigs.

Nutritional Information

Calories:

78 (5.8% from fat)

Protein:

2.2g

Fat:

0.5g (sat 0.1)

Carbohydrate:

18g

Fiber:

3.6g

Sodium:

205mg

Cholesterol:

0.0mg