Confetti Coleslaw

• 1 bag (16 ounces) shredded cabbage and carrots
• 1 cup grated carrots
• ½ cup shelled edamame, cooked
• ½ cup chopped red bell pepper
• ½ cup chopped green onion
• ¼ cup chopped fresh cilantro
• ¼ cup vegetable oil
• 3 tablespoons fresh lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon salt

Combine in mixing bowl cabbage, carrots, edamame, bell pepper, green onion and cilantro. Combine vegetable oil, lemon juice, cumin and salt in container with tight fitting lid; close with lid; shake to mix.  Pour dressing over vegetable mixture; refrigerate to chill. Makes 16 servings.

Nutritional Information per serving: one serving (54 g)

Calories 52; Total Fat 4g (1g sat fat); Cholesterol 0 mg; Sodium 54 mg; Total Carbs 4 g; Protein 1g; Fiber 1 g

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