Mexican Coleslaw

Difficulty: Easy Servings: 0 Source:

Ingredients

Coleslaw

6 cups thinly sliced green cabbage (from 12-oz. cabbage)

8 ounces jicama finely chopped (1 1/2 cups)

1 small red bell pepper finely chopped (1 cup)

1 medium carrot shredded (1 cup)

1 cup chopped fresh cilantro

3/4 cup sliced green onions

1/2 cup roasted salted pepitas (green pumpkin seeds)

1 avocado chopped

Dressing

1/2 cup mayonnaise

1/2 cup buttermilk

1/4 cup orange juice

3 tablespoons lime juice

2 teaspoons grated lime peel

1 teaspoon grated orange peel

2 small garlic cloves minced

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Toss all coleslaw ingredients except pepitas and avocado in large bowl until combined.

Whisk all dressing ingredients in small bowl until blended. Toss coleslaw with enough dressing to moisten. Cover and refrigerate 1 hour to blend flavors.

Just before serving, sprinkle with pepitas; top with avocado.

Notes

This is no ordinary coleslaw. While it still uses cabbage as a base, it adds crunchy jicama and roasted pepitas to give it a little flair. To streamline preparation, pick up already-sliced jicama if you can find it, and use the thin slicing disk on a food processor to easily slice the cabbage.

Nutrition

PER SERVING: 215 calories, 17.5 g total fat (2.5 g saturated fat), 4.5 g protein, 13 g carbohydrate, 5 mg cholesterol, 205 mg sodium, 5 g fiber