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Texas Two-Step Slaw

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By Pillsbury Kitchens
Updated Oct 24, 2016
Bake-Off® Contest 38, 1998
Betty Schroedl
Jefferson, Wisconsin
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Corn and peppers provide a simple addition to this two-step coleslaw – a salad side dish that’s perfect if you love Mexican cuisine.

Texas Two-Step Slaw

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 11
  • Servings 8
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Ingredients

Salad

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup chopped red onion
  • 2 jalapeño chiles, seeded, finely chopped*
  • 2 tablespoons chopped fresh cilantro
  • 1 can (11 oz) whole kernel corn, red and green peppers, drained
  • 1 cup shredded Cheddar cheese (4 oz)
  • Fresh cilantro sprigs

Dressing

  • 3/4 cup purchased ranch salad dressing
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cumin

Instructions

  • Step 
    1
    In large bowl, combine all salad ingredients except cilantro sprigs; mix well.
  • Step 
    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.

Nutrition

240 Calories
19g Total Fat
5g Protein
12g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
240
Calories from Fat
170
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
% Daily Value*:
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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