Spicy Jalapeño Coleslaw Recipe - Light & Flavorful

Jalapeño Cole Slaw

YIELD Makes 8 servings

This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics; serve alongside sandwiches, burgers or grilled chicken.

INGREDIENTS

6 cups shredded cabbage or coleslaw mix 2 medium fresh tomatoes, seeded and chopped 6 green onions, coarsely chopped 2 jalapeño peppers,* finely chopped 1/4 cup cider vinegar 3 tablespoons honey 1 teaspoon salt *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Combine cabbage, tomatoes, green onions, jalapeño peppers, vinegar, honey and salt in serving bowl; mix well. Cover; chill at least 2 hours before serving.
2. Stir well immediately before serving.

Tip For a milder coleslaw, discard the seeds and veins when chopping the jalapeños, as this is where much of the heat of the peppers is stored. This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: about 1 cup coleslaw Sodium 304 mg Protein 1 g Fiber 2 g Carbohydrate 12 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 4 % Calories 47 DIETARY EXCHANGE: Vegetable 4 Starch 1/2