Thursday, April 9, 2009

Texas Two-Step Slaw

We're headed to one of the first barbecues of the season (sorry all of you still stuck in cold) and pulled out my favorite salad crowd-pleaser and thought I'd share. Hope you enjoy it as much as we do!

Makes: 8 (1 cup) servings
Prep Time: 15 min

4 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup chopped red onion
2 jalapeƱo chiles, seeded, finely chopped*
2 tablespoons chopped fresh cilantro
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained (I often just use a can of corn and a jar of pimentos)
4 oz. (1 cup) shredded Cheddar cheese
Fresh cilantro sprigs

3/4 cup prepared ranch salad dressing
1 tablespoon fresh lime juice
1 teaspoon cumin

Preparation Directions

1. In large bowl, combine all salad ingredients except cilantro sprigs; mix well.
2. In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro.

Truth: I really add about double the amount of cabbage, green and red -- and sometimes more. I still use the same amount of dressing and I think there is plenty!

1 comment:

jess said...

Wow Heidi, two in a row! I'm slacking! :) We love this slaw, and I have got to try the pita recipe. It looks great.