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Texas Coleslaw

Name: Texas Coleslaw
Prep time: 15 min
Total time: 1 h 15 min
Yield: 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

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

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.

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 Facts

Serving Size: 1 Serving

Calories: 80

Calories from Fat: 35

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;

Texas Coleslaw

Ingredients