Recipe finder
Mexican Coleslaw with Creamy Salsa Dressing
- Makes: 8 servings
- Prep 20 mins
- Chill Up to 4 hrs
Ingredients
-
1/3
cup
mayonnaise or salad dressing
-
1/3
cup
sour cream
-
1/3
cup
bottled chunky chipotle salsa or desired salsa
-
1
tablespoon
snipped fresh cilantro
-
1
teaspoon
lime or lemon juice
-
1/8
teaspoon
bottled hot pepper sauce (optional)
-
4
cups
shredded* green and/or red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
-
1/2
15 1/4 -
ounce can
whole kernel corn with Mexican seasonings, drained, or 1 cup frozen whole corn, thawed
-
1
cup
red and/or yellow miniature tomatoes, such as currant, grape, or cherry, halved; or 1 large tomato, seeded and chopped
-
1
medium
red, yellow and/or green sweet pepper, cut into 2-inch thin, bite-size strips or chopped
Directions
- For dressing, in a small bowl, stir together mayonnaise, sour cream, salsa, cilantro, lime juice, and, if you like, hot pepper sauce; set aside.
- In a large bowl, toss together the cabbage, drained corn, tomatoes and sweet pepper. Pour dressing over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 4 hours before serving. Makes 8 side-dish servings.
Tip
- * Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.
Nutrition Facts
(Mexican Coleslaw with Creamy Salsa Dressing)
Servings Per Recipe 8, sat. fat (g) 2, calcium (mg) 30, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, fiber (g) 2, Riboflavin (mg) 0, Niacin (mg) 1, chol. (mg) 7, sodium (mg) 206, carb. (g) 10, Potassium (mg) 232, pro. (g) 2, Fat, total (g) 9, Thiamin (mg) 0, sugar (g) 5, vit. C (mg) 37, cal. (kcal) 129, iron (mg) 0, vit. A (IU) 777