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Three-Pepper Slaw with Chili Dressing recipe

Here’s a unique no-cabbage slaw (bell peppersand jicama are the stand-ins) with a dressing that is both spicy(chipotle chiles) and a little sweet (a touch of honey).

Recipe: Three-Pepper Slawwith Chili Dressing

5 tablespoons fresh lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chiles
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley

  • Puree first 6 ingredients in blender.Season to taste with salt and pepper. (Can be made 1 day in advance.Cover and refrigerate.)
  • Toss bell peppers, jicama, and dressinguntil vegetables soften slightly but are still crunchy, about4 hours.
  • Mix chopped parsley into slaw. Serve atroom temperature.

    Serves 8.

    Note: Chipotle peppers are sold cannedin a spicy tomato sauce, sometimes called adobo, and are availableat Latin American markets, specialty stores and some supermarkets.

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