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Texas Coleslaw

texas coleslaw Side Dish
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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

Directions

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  • 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.

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.

Nutrition Information

Nutrition Facts

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.

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