Three-Pepper Slaw with Chipotle Dressing

• 5 tablespoons fresh lemon juice
• 3 tablespoons fat-free mayonnaise
• 2 tablespoons honey
• 5 garlic cloves
• 2 teaspoons minced canned chipotle chilies
• 1 1/2 teaspoons chili powder
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 1 large yellow bell pepper, cut into thin strips
• 12 ounces jicama, peeled, cut into thin strips
• 1/3 cup chopped fresh Italian parsley

1. Puree first 6 ingredients in blender.
2. Season to taste with salt and pepper.
3. (Can be made 1 day ahead.
4. Cover and refrigerate.)
5. Toss bell peppers, jicama and dressing in large bowl to coat.
6. Season slaw with salt.
7. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
8. Mix chopped parsley into coleslaw.
9. Serve at room temperature.

lemon juice, mayonnaise, honey, garlic, chilies, chili powder, red bell pepper, green bell pepper, yellow bell pepper, jicama, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/three-pepper-slaw-with-chipotle-dressing-101382 (may not work)