Serves: 6
Total Calories: 94

4 cups finely chopped cabbage (1 pound)
1/2 cup chopped peeled jicama
1 , small green pepper, , chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 medium onion, diced (1/2 cup)
6 medium radishes, sliced (1/2 cup)
tangy coleslaw:
3 tablespoons packed brown sugar
3 tablespoons red wine vinegar
3 tablespoons water
1 tablespoon vegetable oil
1/4 teaspoon salt
1 clove garlic, finely chopped

1. Make Tangy Dressing. Toss dressing and remaining ingredients. Cover and refrigerate about 2 hours or until chilled.

Tangy Dressing
Mix all ingredients.

NUTRITION INFORMATION
1 Serving

Calories 75 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Cholesterol 0mg
Sodium 115mg
Carbohydrate 14g (Dietary Fiber 3g)
Protein 1g

% DAILY VALUE: Vitamin A 16% Vitamin C 58% Calcium 4% Iron 4%

DIET EXCHANGES: 3 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 94
Calories from Fat: 20

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-NEWS ABOUT NUTS AND CHOLESTEROL
Asparagus with Tomatoes
Bacon-Spinach Salad
Couscous Salad with Artichokes & Red Peppers
Festive Broccoli & Corn
Harvest Roasted Vegetables
Honey-Glazed Carrots
Horseradish Mashed Potatoes
Hot German Potato Salad
Sherried Greens With Fruit & Blue Cheese
Sweet Potato Surprise
Tangy Coleslaw
Wild Rice Salad with Dried Cherries