Three-Pepper Slaw with Chipotle Dressing

Ingredients

• 1.5 teaspoons chili powder 
• 2 teaspoons chipotle chilies canned minced
• 3 tablespoons mayonnaise fat-free
• 5  garlic cloves 
• 1 large bell pepper green cut into thin strips
• 2 tablespoons honey 
• 12 ounces jicama peeled cut into thin strips
• 5 tablespoons juice of lemon fresh
• 0.3 cup parsley fresh italian chopped
• 1 large bell pepper red cut into thin strips
• 1 large bell pepper yellow cut into thin strips

Equipment

• bowl
• blender

Directions

1. Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. 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.
3. Mix chopped parsley into coleslaw.
4. Serve at room temperature.
5. Per serving: calories, 48; total fat, 1 g; saturated fat, 0; cholesterol,
6. Bon Appétit