Pineap­plePa­paya Slaw

PREP: 20 min. + chill­ing • MAKES: 8 serv­ings

Simple & Delicious - - ON THE MENU -

Guests will rave for days over this trop­i­cal slaw. For eas­ier prep, buy pack­aged shred­ded cab­bage. If you can’t find pa­paya, sub­sti­tute mango. —Taste of Home Test Kitchen

1/2 cup pineap­ple juice 1/4 cup olive oil

2 Tbsp. lime juice

2 Tbsp. minced fresh cilantro 1/2 tsp. ground cumin 1/4 tsp. salt 6 cups shred­ded cab­bage (about 1 small) 11/2 cups chopped peeled pa­paya

11/2 cups cubed fresh pineap­ple 1 small sweet red pep­per, chopped

Whisk to­gether first six in­gre­di­ents. Place re­main­ing in­gre­di­ents in a bowl. Driz­zle with the dress­ing; toss to coat. Re­frig­er­ate, cov­ered, at least 2 hours. Stir be­fore serv­ing.

PER SERV­ING 112 cal., 7g fat (1g sat. fat), 0 chol., 87mg sod., 13g carb. (7g sug­ars, 2g fiber), 1g pro.

Di­a­betic ex­changes: 11/2 fat, 1 veg­etable, 1/2 fruit.

HEALTH TIP Thanks to the pineap­ple, bell pep­per, pa­paya and cab­bage, this side has over 75% of the rec­om­mended daily value for vi­ta­min C.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.