Thursday, April 24, 2008

Texas Coleslaw

Texas Coleslaw
by: Betty Crocker
"Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color."

Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:16 servings (1/2 cup each)

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

1. Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
2. Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Information

1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 20 %; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Two cups Green Giant® Niblets® frozen corn, cooked as directed on the package and rinsed with cold water, can be used instead of the canned corn.

If your family likes foods hot and spicy, add 1 jalapeƱo chili, seeded and finely chopped, to the coleslaw mixture.

Did You Know...
Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.

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