Recipes Texas Coleslaw (Holidays, Side dish, Vegetarian)

Number of Servings
    • 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
    • ½ cup chopped fresh cilantro
    • 2 cans (11 oz each) Mexican corn with red & green peppers, drained
    • 3 Tablespoons oil
    • 3 Tablespoons lime juice
    • ½ tsp salt
    • ¾ tsp ground cumin



In a large (4 quart) bowl, toss coleslaw mix, cilantro and corn.  In container with tight fitting lid, shake oil, lime juice, salt and cumin until well mixed.  Pour over coleslaw mixture; toss.  Cover; refrigerate 1 to 2 hours to blend flavors before serving. 


Nutrition Information

70 Calories; 3g Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 210mg Sodium.