EWWK: Mexican Slaw


3 tablespoons fresh lime juice
¼ teaspoon of salt
¼ teaspoon of pepper
1 tablespoon chopped jalapeno or to taste
1 tablespoon extra-virgin olive oil
1 (16-ounce) bag of slaw mix
½ cup coarsely chopped cilantro
¼ cup finely chopped red onion
½ cup finely chopped frozen mango or 1 teaspoon honey


Combine lime juice, salt, pepper, jalapeno and oil in a bowl. Set aside.

In a large bowl, combine slaw mix, cilantro, onion and mango (if using honey mix it into the dressing). Pour dressing over vegetables; mix and refrigerate for 1-2 hours so flavors combine.

Yield: 8 servings (Serving Size: ¾ cup)
Nutrition Breakdown: Calories 50, Fat 2g (0g saturated), Cholesterol 0mg, Sodium 95mg, Carbohydrate 8g, Fiber 3g, Protein1g,
Diabetes Plate Plan: 1 ½ vegetables

Kim’s note: Slaws are best when made the night before. If you don’t have mango other fruits that would work well include pineapple and or peaches.