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.