Saturday, June 26, 2010


This recipe was in the paper about a year ago and we've made it quite often.
The following is the original recipe.
I always substitute Splenda for the sugar and don't use jicama and use white sesame seeds because that's what I have.

Makes 10 servings.
2 tablespoons extra-virgin olive oil
1/3 cup white wine vinegar
1/4 cup sugar
1 package (16 ounces) classic coleslaw mix
1/2 cup sliced green onions
1 cup julienned jicama
2 tablespoons slivered almonds, toasted
2 tablespoons black sesame seeds, roasted
Combine olive oil, vinegar and sugar. Whisk until blended; set aside. Combine remaining ingredients in salad bowl. Drizzle dressing over all, toss and serve immediately.

Per serving: 97 calories (46 percent from fat), 5 grams total fat (1 gram saturated), 0 milligrams cholesterol, 11 grams carbohydrates, 2 grams protein, 11 milligrams sodium, 3 grams dietary fiber.

Recipe developed by professional home economists Kathryn Moore and Roxanne Wyss.

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