Mexican Slaw (Diabetic)
Published: Friday, June 7, 2019
1 (6") corn tortilla, cut into thin strips
Nonstick cooking spray
¼ tsp. chili powder
3 c. shredded green cabbage
1 c. shredded red cabbage
½ c. shredded carrots
½ c. sliced radishes
½ c. corn
¼ c. coarsely chopped fresh cilantro
¼ c. fat-free mayonnaise
1 Tbsp. fresh lime juice
2 tsp. cider vinegar
1 tsp. honey
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. black pepper
Preheat oven to 350°. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6-8 minutes, or until crisp.
Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine mayonnaise, lime juice, vinegar, honey, cumin, salt and pepper in small bowl. Add mayonnaise mixture to cabbage mixture; toss gently to coat. Top with baked tortilla strips. —8 servings.
• Exchange (per serving—½ cup): 38 calories, 1 g fat, 1 g saturated fat, 1 g protein, 8 g carbohydrate, 1 mg cholesterol, 2 g fiber, 157 mg sodium; 1½ vegetable.
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