Here's a unique no-cabbage slaw (bell peppers
and jicama are the stand-ins) with a dressing that is both spicy
(chipotle chiles) 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 chiles
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
- Puree first 6 ingredients in blender.
Season to taste with salt and pepper. (Can be made 1 day in advance.
Cover and refrigerate.)
- Toss bell peppers, jicama, and dressing
until vegetables soften slightly but are still crunchy, about
4 hours.
- 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.
