I’m not lying when I say this is the BEST side dish ever!!! It’s a Southwestern take on a typical coleslaw. I can’t take credit for creating this masterpiece. I got this recipe from a viewer in Nebraska. I used to do cooking segments on the news years ago and she was a guest of mine. (I’ve since seen variations of the recipe on websites like “Taste of Home”). This is probably my most requested recipe! It’s so easy to make and doesn’t have that sweet dressing, my big pet peeve with coleslaw.
Just buy a package of coleslaw mix and buy a package of red cabbage shredded (should be right next to the coleslaw mix in the produce section). Add a can of “fiesta corn”. That’s just corn with peppers in it. You can also go the fresh corn route, but sometimes I find that the fresh corn is too sweet for the dish. Add cilantro, red onion and a jalapeno pepper and mix. It’s that easy! You can also add black beans if you’re feeling adventurous.
The dressing is even easier. You only need four ingredients: Ranch dressing, cayenne pepper, lime juice and cumin powder. The spices give it a nice southwest flavor. Just mix together and add to to the veggies. It’s perfect for a bbq or potluck party.
Texas Two-Step Coleslaw
Ingredients
- 4 cups coleslaw mix
- 1 cup shredded purple cabbage
- 1/4 cup red onion, chopped
- 1-2 jalapenos, chopped
- 2 Tablespoons cilantro, chopped
- 2 11 oz cans Mexi-corn, drained
- 1 cup shredded cheddar cheese
Dressing:
- 3/4 bottle of ranch dressing
- 4 Tablespoons lime juice
- 1 1/2 tsp cumin
- 1 tsp cayenne pepper
Directions
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Mix together the coleslaw ingredients.
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In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.
**As for the measurements, I tend to eyeball it. I like my dressing quite tangy, so I add more lime juice. Just play around and you’ll find the perfect combination for your taste buds.
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Texas Two-Step Coleslaw
Hi Peyton…
HI!sounds good,gonna have to try.
jane