Categories Salad Citrus Garlic Vegetable Side Low Fat Bell Pepper Summer Jícama Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
- Mix chopped parsley into coleslaw. Serve at room temperature.
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Lillyan Nazay
[email protected]I love the addition of the chipotle peppers. They give the slaw a nice smoky flavor.
Franceska Delilaj
[email protected]I've never made slaw before, but this recipe was easy to follow and turned out great.
Donbhai Jan
[email protected]I made this slaw for a picnic and it was a hit. Everyone loved it.
Pauline Sekopamotse
[email protected]This slaw is a great way to use up leftover cabbage and peppers.
Rasmi Shrestha
[email protected]I'm not a huge fan of coleslaw, but this recipe changed my mind. It's so good!
Connor Campion
[email protected]The chipotle dressing is amazing! I could eat it on anything.
Adam Slater Stanley
[email protected]This slaw is so refreshing and flavorful. I love the crunch of the cabbage and peppers.
Estella Gravitt
[email protected]Great recipe! I used a store-bought coleslaw mix to save time and it turned out great.
Nafis Iqbal
[email protected]I thought the slaw was a bit too spicy for my taste, but my husband loved it.
Noko Matlou
[email protected]I've made this slaw several times now and it's always a crowd-pleaser. The dressing is especially good.
Kumari Sandya
[email protected]Easy to make and very tasty.
Zack hope Yisu
[email protected]This slaw was a hit at my last party! The chipotle dressing was the perfect balance of spicy and creamy. I'll definitely be making this again.