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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 16 |
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A great dish to take to a picnic as there is no mayo to worry about in the heat!!! Coleslaw does shrink in the refrigerator. Ingredients:
1 bag (16 oz.) colewslaw mix (shredded cabbage and carrots) |
1/2 cup chopped fresh cilantro |
2 cans (11 oz. each) mexican whole kernel corn with red and green peppers, drained or two cups of frozen corn, cooked as directed on the bag, rinsed with cold water |
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.
4. Variation-if your family likes things hot and spicy, add 1 jalapeno chile, seeded and finely chopped to the colesalw mixture.
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