Friday, August 27, 2010

Two-Step Cole Slaw

I snatched this ribbon winner recipe from a local paper after the author had attended a county fair. I haven't had a chance to try it yet, but I love all of the ingredients, so I'm sure it will be a hit in this household. I though you might want to give a try also.

4 c. shredded green cabbage
1 c. shredded red cabbage
1/4 c. chopped red onion
1-2 jalapeno chilies, seeded and finely chopped to taste
2 T. chopped cilantro
1 can Mexican corn, with red and green peppers
1 c. shredded Cheddar cheese


3/4 c. bottled ranch dressing
1 T. lime juice
1 t. ground cumin

In a large bowl, mix salad ingredients. In a small bowl, mix dressing ingredients until well blended. Pour over salad; toss to coat. Cover and refrigerate at least 2 hours or overnight to blend flavors. Makes 8 servings.

* When handling jalapeno chilies, wear plastic gloves or cover hands with plastic wrap to protect hands. Do not touch eyes or face.

If you like this blog, please look for my other blogs:Thyme for Herbs--Bits, Tales, and Yarns

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