• 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


  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.

Nutritional Information Per Serving:

Calories: 42
Fat: under 1 grams
Sodium: 42 milligrams
Protein: 1 grams
Carbohydrates: 9 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Vegetable

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

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