Fiesta Slaw

Ingredients

• 5 Tbsp. fresh lime juice
• 3 Tbsp. reduced-fat mayonnaise
• 5 cloves garlic, finely minced
• 2 tsp. canned chipotle chilies, rinsed, drained and chopped
• 1 Tbsp. honey
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin
• 1 large yellow bell pepper, cut into thin strips
• 12 oz. jicama, peeled, cut into thin strips
• 1/3 cup (packed) fresh cilantro leaves, minced
• Salt and freshly ground black pepper

Directions

1. Puree first 5 ingredients in a blender or food processor until dressing is smooth.
2. Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
3. Serve at room temperature.

Recipe Yield: Makes 10 servings.

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.

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