Portions:
8

Serving Size:
1/2 cup

    Diet Types:
  • Lower Protein
  • Vegetarian

Ingredients

  • 10 ounces coleslaw mix
  • 1/4 cup green onions
  • 1 cup red bell pepper
  • 1/2 cup fresh cilantro
  • 1 tablespoon jalapeno pepper
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pineapple juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons ground cumin
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1/3 cup mayonnaise 

Preparation

  1. Chop green onions, bell pepper and cilantro. Seed and mince jalapeno pepper.
  2. In a large bowl combine coleslaw mix with the onion, bell pepper, jalapeno, and cilantro.
  3. In a medium bowl combine all remaining ingredients and mix well.
  4. Pour over cabbage mixture and toss well to combine.
  5. Cover and refrigerate at least 2 hours before serving.

Helpful hints

  • Look for a package of coleslaw mix with shredded cabbage and carrots.
  • Make enough for leftovers. Mexican Coleslaw is even better the second day.
  • Adjust hot peppers to your taste.
  • Use low-fat mayonnaise to reduce fat to 6 grams per serving.

Nutrients per serving

Calories 141

Protein 1 g

Carbohydrates 5 g

Fat 13 g

Cholesterol 3 mg

Sodium 61 mg

Potassium 125 mg

Phosphorus 19 mg

Calcium 21 mg

Fiber 1.2 g

Renal and renal diabetic food choices

  • 1 vegetable, low potassium
  • 2 fat

Carbohydrate choices

0

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