Spicy Pepper Slaw
“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, Kansas8 ServingsPrep: 20 min. + chilling
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.
Nutrition Facts: 1 cup equals 76 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 314 mg sodium,