Mexicali Coleslaw
Amanda
ingredients
- 1 small head savoy cabbage, untrimmed
- 1/2 cup coarsely shredded red cabbage
- 1/2 cup no-salt-added whole-kernel corn, drained
- 1/4 cup seeded, chopped tomato
- 2 tablespoons chopped green pepper
- 2 tablespoons (1/2 ounce) shredded cheddar cheese
- 2 teaspoons seeded and minced jalapeno pepper
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons low-fat sour cream
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon hot sauce
directions
- 1
Remove 3 large outer leaves of savoy cabbage; set leaves aside. Coarsely shred inner leaves.
- 2
Combine shredded savoy cabbage, red cabbage, and next 5 ingredients in a medium bowl; toss well, and set aside.
- 3
Combine yogurt and remaining 4 ingredients in a small bowl, stirring well. Add yogurt mixture to shredded cabbage mixture, tossing gently. Cover and chill.
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