Green Giant® corn and peppers provide a simple addition to this two-step coleslaw – a salad side dish that’s perfect if you love Mexican cuisine.
Bake-Off® Contest 38, 1998
Betty Schroedl
Jefferson, Wisconsin
Salad
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4
-
cups shredded green cabbage
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1
-
cup shredded red cabbage
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1/4
-
cup chopped red onion
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2
-
jalapeño chiles, seeded, finely chopped*
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2
-
tablespoons chopped fresh cilantro
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1
-
can (11 oz) whole kernel corn, red and green peppers, drained
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1
-
cup shredded Cheddar cheese (4 oz)
-
-
Fresh cilantro sprigs
Dressing
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3/4
-
cup purchased ranch salad dressing
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1
-
tablespoon fresh lime juice
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1
-
teaspoon cumin
Steps
-
1
In large bowl, combine all salad ingredients except cilantro sprigs; mix well.
-
2
In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro.
-
1
In large bowl, combine all salad ingredients except cilantro sprigs; mix well.
-
2
In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro.
Expert Tips
* When handling jalapeño chiles, wear plastic or rubber gloves to protect hands. Do not touch face or eyes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cup
- Calories
- 240
- Calories from Fat
- 170
% Daily Value
- Total Fat
- 19g
- 29%
-
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 20mg
- 7%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 12g
- 4%
-
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 5g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 45%
- 45%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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