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Texas Coleslaw

  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 16

Ingredients

1
bag (16 oz) coleslaw mix (shredded cabbage and carrots)
1/2
cup chopped fresh cilantro
2
cans (11 oz each) whole kernel corn with red and green peppers, drained
1/4
cup vegetable oil
3
tablespoons lime or lemon juice
1/2
teaspoon salt
3/4
teaspoon ground cumin

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
210mg
9%
Potassium
80mg
2%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.

Two cups frozen corn, cooked as directed on the bag and rinsed with cold water, can be used instead of the canned corn.

If your family likes things hot and spicy, add 1 jalapeño chile, seeded and finely chopped, to the coleslaw mixture.

Directions

  • 1 In very large (4-quart) bowl, toss coleslaw mix, cilantro and corn.
  • 2 In container with tight-fitting cover, place oil, lime juice, salt and cumin; shake well. Pour over coleslaw mixture; toss.
  • 3 Cover; refrigerate 1 to 2 hours to blend flavors before serving.

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