Three-Pepper Slaw with Chili Dressing
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).
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.
Makes 8 servings.
Tip: Chipotle peppers are sold canned in a spicy tomato sauce, sometimes called adobo, and are available at most supermarkets.