Radicchio, Cabbage and Jicama Slaw

Recipe By :Weight Watchers

0 Points per serving

2 cups shredded savoy or green cabbage

1 cup shredded radicchio or red cabbage

1 cup julienned jicama

1/2 yellow bell pepper -- seeded and julienned

1 celery stalk -- sliced

2 tablespoons plain nonfat yogurt

2 tablespoons fat-free mayonnaise

1 tablespoon raspberry vinegar

1/2 teaspoon of grated lemon or lime zest

Pinch salt "Jicama (pronounced HEE-cah-mah) is a crispy tuberous vegetable similar to water chestnuts in taste and texture. Look for it in most supermarkets and Lantino grocery stores"

1. In a large bowl, combine the cabbage, radicchio, jicama, bell pepper and celery.

2. In a small bowl, whisk the yogurt, mayonnaise, vinegar, lemon zest and salt. Pour over the vegetables; toss to coat. Refrigerate, covered, until the flavors are well blended, at least one hour.

Makes 4 servings.

Serving size (1/4 recipe)

According to the cookbook: Per Serving: 42 Cal, 0g Fat (0g Sat Fat), 0mg Chol, 118mg Sod, 10g Carb, 4g Fiber, 2g Pro, 45mg Calc

Source: "New Complete Cookbook, page 306-307" Copyright: "Weight Watchers International, Inc., 1998"

NOTES :Shared by Pamela S.