Texas Coleslaw

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Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

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( 46 Ratings)

46 Ratings

5 Stars 48%

4 Stars 22%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 19 )

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PREP TIME 15 Min
TOTAL TIME 1 Hr 15 Min
SERVINGS 16

1: bag (16 ounces) coleslaw mix

1/2: cup chopped fresh cilantro

2: cans (11 ounces each) Green Giant® SteamCrisp® 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

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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.

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Expert Tips

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 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.

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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