Jalapeno-Lime Slaw

This is pretty darn spicy (hence the name), but Jim loved it (and I liked it). :) We had this with the Pan-Fried Shrimp with Creole Mayonnaise ~ fantastic flavor combo!

Yield: 8 servings (serving size: about 3/4 cup)
Total: 1 Hour, 7 Minutes
Ingredients:
1/3 cup fresh lime juice
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup thinly vertically sliced red onion
1/2 cup coarsely chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
4 jalapeño peppers, halved crosswise

Preparation:
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add onion, cilantro, and coleslaw. Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to onion mixture, and toss well to coat. Cover and chill at least 1 hour.

Nutritional Information:
Calories: 71
Fat: 5.2g
Saturated fat: 0.7g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.6g
Protein: 0.9g
Carbohydrate: 6.3g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 198mg
Calcium: 26mg