Southwest Iceberg Slaw Recipe

Southwest Iceberg Slaw Recipe photo by Taste of Home

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Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. "It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados," she says. "And friends rave about it no matter what vegetables I add!“ TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Southwest Iceberg Slaw Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1/2 cup fat-free sour cream
3 tablespoons lime juice
2 tablespoons finely chopped onion
1 teaspoon finely chopped jalapeno pepper
3/4 teaspoon salt
1/2 teaspoon pepper
6 cups shredded iceberg lettuce
1 cup cubed California Avocado
1/2 cup chopped plum tomatoes
1/4 cup shredded carrot

Directions

In a small bowl, whisk the sour cream, lime juice, onion, jalapeno, salt and pepper. In a large bowl, combine the lettuce, avocado, tomatoes and carrot. Pour dressing over salad; toss to coat. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup equals 83 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 322 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Southwest Iceberg Slaw in Light & Tasty August/September 2006, p7