Very love-able this low-fat coleslaw heavy on flavor but light on fat!
Ingredients
- 4 cups finely chopped green cabbage (about I pound)
- ½ cup diced green bell pepper (about 1 small)
- ½ cup shredded carrot (about I small)
- ½ cup sliced radishes (about 6 medium)
- ½ cup diced onion (about I medium)
- ½ cup diced peeled jicama
- 4 cups finely chopped green cabbage (about I pound)
- ½ cup diced green bell pepper (about 1 small)
- ½ cup shredded carrot (about I small)
- ½ cup sliced radishes (about 6 medium)
- ½ cup diced onion (about I medium)
- ½ cup diced peeled jicama
- Tangy Dressing
- 3 tablespoons packed brown sugar
- 3 tablespoons water
- 2 tablespoons red wine vinegar
- I tablespoon seasoned rire vinegar
- I tablespoon vegetable oil
- ¼ teaspoon salt
- 1 clove garlic, finely chopped.
- Shake all ingredients in tightly covered container.
Instruction
- Toss all ingredients. Tightly cover and refrigerate about 2 hours or until chilled.
