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Jicama-Pepper Slaw w/Chipotle Dressing (P, TNT)
Source: Unknown
Serves: 8

Chipotle Dressing:
5 tbsp. fresh lemon juice
3 tbsp. fat-free mayonnaise
2 tbsp. honey
5 garlic cloves
2 tbsp. canned chipotle chilies, minced (I have left them out when I didn't have them on hand)
1-1/2 tsp. 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 fresh Italian parsley, chopped

Make Chipotle Dressing:
Puree first 6 ingredients in blender. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate.

Make Slaw and Assembly:
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, approximately 4 hours.

Mix chopped parsley into law. Serve at room temperature.

Poster's Notes:
Chipotle chilies canned in a spicy adobo, are available at Latin American markets, specialty food stores and some supermarkets.

You can make this as spicy or as mild as you want by adjusting the chili powder and canned chipotles.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A