Wednesday, September 30, 2009

Texas Coleslaw

1 head of green cabbage, finely chopped
1 cup red cabbage, finely chopped
1 large carrot, shredded
1/2 cup chopped cilantro
1 1/2 cup whole kernel corn
1/2 cup chopped bell peppers
((OR instead of the corn & bell peppers 2 cans of Green Giant Mexican Corn, drained))
1 jalapeno pepper, finely chopped
3 cloves garlic, finely chopped
1/4 cup vegetable oil
3 Tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Toss cabbages, carrots, peppers, cilantro, & corn in 4 quart bowl

Place oil, lime or lemon juice, cumin, & salt in tightly covered container, shake well. Pour over coleslaw mixture & toss.

Cover & refrigerate 1 to 2 hours to blend flavors.

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