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How to Make Flan
Peruvian Arroz con Pollo
bag (16 oz) coleslaw mix (shredded cabbage and carrots)
cup chopped fresh cilantro
cans (11 oz each) whole kernel corn with red and green peppers, drained
cup vegetable oil
tablespoons lime or lemon juice
teaspoon ground cumin
In very large (4-quart) bowl, toss coleslaw mix, cilantro and corn.
In container with tight-fitting cover, place oil, lime juice, salt and cumin; shake well. Pour over coleslaw mixture; toss.
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.
If your family likes things hot and spicy, add 1 jalapeño chile, seeded and finely chopped, to the coleslaw mixture.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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