Spicy Pepper Slaw Recipe

Spicy Pepper Slaw Recipe photo by Taste of Home

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“I love coleslaw, but wanted to jazz it up and make it just a little healthier. This recipe not only makes a good side dish, but it’s also great as a relish on a chicken sandwich or burger. Jalapenos give it just the right kick.” —Cheryl McCleary, Kansas City, Kansas

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Spicy Pepper Slaw Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

3 cups shredded cabbage
2 celery ribs, chopped
1 medium green pepper, julienned
1 cup cut fresh green beans (1-inch pieces)
1 cup cut fresh asparagus (1-inch pieces)
1 bunch green onions, chopped
1 banana pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup cider vinegar
3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon minced fresh thyme
1 tablespoon snipped fresh dill
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon pepper

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 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 76 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 314 mg sodium, 6 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Spicy Pepper Slaw in Healthy Cooking April/May 2011, p35