* Exported from MasterCook *
TEXAS COLESLAW
Recipe By :Betty Crocker
Serving Size : 16 Preparation Time :0:00
Categories : coleslaw
Amount Measure Ingredient -- Preparation Method
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1 (16 oz.) bag coleslaw mix (shredded cabbage and carrots)
1/2 cup fresh cilantro -- chopped
2 (11 oz. each) cans Green Giant Mexicorn -- whole kernel corn with red and green peppers, drained
3 tablespoons vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
Cilantro sprigs -- if desired
1. In very large (4-quart) bowl, toss coleslaw mix, 1/2 cup cilantro and the corn. In tightly covered container, shake oil, lime juice, cumin and salt until well mixed. Pour over coleslaw mixture; toss.
2. Cover;; refrigerate 1 to 2 hours to blend flavors. Garnish with cilantro sprigs.
Source:
"All-Time Best Recipes"
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Per Serving (excluding unknown items): 23 Calories; 3g Fat (98.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.
NOTES : VARIATION: If your family likes things hot and spicy, add 1 jalapeno chile, seeded and finely chopped, to the coleslaw mixture.
SUBSTITUTION: Instead of the canned corn, 2 cups Green Giant Valley Fresh Steamers Niblets frozen corn (from 12-oz bag) can be used. Cook as directed on the bag and rinse with cold water before adding to the coleslaw mix.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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