Low-Carb Gluten-Free Mexicali Cole Slaw
The low carb Mexicali Cole Slaw super side dish now with the delicious spicy taste of Mexico or Latin America! Using one of CarbSmart’s handy spice blends, you can liven up your meal and satisfy the whole family. Cole slaw will keep covered in the refrigerator for several days.
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 1 16–ounce package cole slaw mix
- 1/2 bell pepper, julienned (***See note.)
- 1 cup julienned jicama
- 1/4 cup finely diced sweet onion
- 1/2 to 1 cup plain yogurt (to taste)
- 1/4 teaspoons ground Mexican Spice Blend or Latin Spice Blend (to taste)
- 1/8 teaspoons salt (to taste)
- 1 pinch freshly ground black pepper (to taste)
- Jalapeno peppers, diced (optional)
Instructions
- Combine all ingredients in a medium mixing bowl.
- Toss to combine the vegetables and spices completely and thoroughly coat them with the yogurt.
- Serve at once or cover and put in the refrigerator to serve cold. (I prefer cold.)
Notes
All bell peppers taste just about the same. A red or orange bell pepper would be the prettiest in this cole slaw; a green bell pepper would be the cheapest.
