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Texas Coleslaw

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Texas Coleslaw
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 16
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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.
Updated Nov 2, 2016

Ingredients

  • 1 bag (16 ounces) coleslaw mix
  • 1/2 cup chopped fresh cilantro
  • 2 cans (11 ounces each) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your family likes foods hot and spicy, add 1 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.
  • tip 2
    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.

Nutrition

75 Calories, 4 g Total Fat, 1 g Protein, 5 g Total Carbohydrate

Nutrition Facts

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