Texas Coleslaw

Difficulty: *

1 bag coleslaw mix (shredded cabbage and carrots) - 16 oz.
1/2 cup chopped fresh cilantro
2 cans (11 oz each) Green Giant Mexicorn whole kernal corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
1/2 teaspoon salt
3/4 teaspoon ground cumin

1. In a very large bowl (4 qt.), 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 before serving.
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