Jicama and Red Pepper Coleslaw

Recipes
May 20, 2013

Jicama and Red Pepper Coleslaw

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr

Coleslaw is always a hit at Memorial Day barbecues - here's a delicious low calorie slaw your guests will love.

A light and colorful recipe from The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr, using Splenda instead of sugar means only 77 calories per serving!

This recipe makes 4 servings.

Ingredients:
1 jicama, peeled
1 red bell pepper
¼ head of red cabbage
6 chives
1 tablespoon Splenda
¼ cup of brown rice vinegar
¼ tablespoon black peppercorns, ground
1 tablespoon lime juice
1 tablespoon orange juice

Instructions:
Slice the jicama, red bell pepper and cabbage into long thin strips.
Cut the chives into thirds.
In a large bowl, mix remaining ingredients.
Mix all ingredients together.
Let sit for 10 minutes before serving.


Nutritional Info (per 1 cup serving):
77 calories, less than 1 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g protein, 7 g fiber, 19 mg sodium