Spicy Ginger-Carrot Slaw
small head napa cabbage, core removed and shredded
medium red sweet peppers, cut into bite-size strips
medium carrots, shredded
green onions, sliced
recipe Lime Dressing (recipe below)
- In a large glass bowl layer cabbage, sweet peppers, carrots, and grapefruit. Can be made up to one day ahead.
- Just before serving, add green onions and lime peel. Add about half the dressing, toss. Pass remaining dressing. Makes 8 servings.
cup olive oil
inch section of fresh ginger, peeled and finely chopped
Juice and peel from 1 lime (about 2 tablespoons juice)
teaspoon crushed red pepper or 1 small jalapeno, seeded and diced
- In a small screw-top jar combine olive oil, tequila, ginger, lime juice and peel, and red pepper. Cover and shake to combine. Allow to stand at least 1 hour before serving. Shake again just before serving.
Nutrition Facts(Spicy Ginger-Carrot Slaw)
- Per serving:
- 127 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 101 mg sodium,
- 14 g carb.,
- 3 g fiber,
- 8 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet