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Here's a unique no-cabbage slaw (bell peppers and jicama are the stand-ins) with a dressing that is both spicy (chipotle chilies) and a little sweet (a touch of honey).

Three-Pepper Slaw with Chili Dressing

5 tablespoons fresh lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley

1. Puree first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day in advance. Cover and refrigerate.)
2. Toss bell peppers, jicama, and dressing until vegetables soften slightly but are still crunchy, about 4 hours.
3. Mix chopped parsley into slaw. Serve at room temperature.

Serves 8.

Note: Chipotle peppers are sold canned in a spicy tomato sauce, sometimes called adobo, and are available at Latin American markets, specialty stores and some supermarkets.