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By Pamela M. Smith, R.D.


Looking for a refreshing slaw side dish that's light years beyond coleslaw? Try this!

2 cups red cabbage, shredded
2 cups white cabbage, shredded
1 Red Pepper, seeded and sliced
1 Yellow Pepper, seeded and sliced
1 small jicama, julienned
1/2 cup Rice Vinegar
1/4 cup orange juice
2 1/2 Tbsp. Extra virgin olive oil
1/4 tsp. Kosher salt
1/2 tsp. Creole Seasoning (such as Tony Chachere's)
1/4 tsp. Cumin, fresh ground
1/2 oz. Fresh Cilantro, chopped
1/2 tsp. Habanero or favorite Hot Sauce

1) Combine all vegetables in large bowl.
2) Combine the remaining ingredients in a small mixing bowl and mix with a wire whip until evenly blended. Pour the vinaigrette over the vegetables and toss until evenly blended. Adjust seasoning with additional kosher salt, if desired.
3) Chill for at least 4 hours before using.

Helpful Tools

Grillin' and Chillin' e-book
Get recipes for great marinades, sauces, and rubs in Pam's e-book
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Warm up and slim down with 15 of Pam's favorite soup recipes in her new e-book, SOUP!

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