In addition to making a great side, this slaw is wonderful piled on top of a chicken sandwich or burger. Jalapenos give it just the right kick.
—CHERYL MC CLEARY KANSAS CITY, KS
PREP: 20 MIN. + CHILLING • MAKES: 8 SERVINGS
3 cups shredded cabbage
2 celery ribs, chopped
1 medium green pepper, julienned
1 cup cut fresh green beans (1-inch pieces)
1 cup cut fresh asparagus (1-inch pieces)
1 bunch green onions, chopped
1 banana pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup cider vinegar
3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon minced fresh thyme
1 tablespoon snipped fresh dill
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon pepper
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 cup equals 76 cal., 5 g fat (1 g sat. fat), 0 chol., 314 mg sodium, 6 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.