Texas Two-Step Coleslaw
1 bag coleslaw mix - 16 oz.
1 cup shredded purple cabbage (will leave this out next time)
1/4 cup chopped onion
1 or 2 jalapenos, chopped
2 Tbsp. chopped cilantro
2 11 oz. cans Mexicorn, drained (next time will only use one can)
1 cup shredded cheddar
12 oz. ranch dressing
4 Tbsp. lime juice (cut this back next time- maybe 3 Tbsp.)
1 1/2 tsp. cumin
1/2 tsp cayenne pepper
In a large bowl, combine slaw mix, purple cabbage, chopped onions, chopped jalapenos and Mexicorn. Toss to mix.
In a separate bowl, stir together ranch dressing, lime juice, cumin and cayenne.
You can add the chopped cilantro (I use this cilantro paste in a tube) or, if you don't like the taste- just leave it out.
Pour the dressing over the slaw mix and toss to coat.
Finally, add the shredded cheddar and gently stir to distribute it throughout.
Refrigerate several hours before serving.
|see...that's a lot of corn!|
Later for dessert we had Mandarin Orange cake, which is also a new recipe for me.
It was good too...mandarin oranges in the cake part and crushed pineapple in the topping - served cold.
Later, Chopper emailed and said he liked this cake so well that he would like to have it for his birthday...which is in the summertime. Its cool and fruity...it will be a good summer birthday cake!