Tuesday, August 30, 2011

Southwest Coleslaw

Southwestern Slaw
Recipe from Aggie’s Kitchen

1 bag of shredded slaw mix
2 carrots, shredded
1 red bell pepper, sliced very thin and cut in smaller pieces
2 green onions, sliced
2-3 ears grilled corn (kernels sliced off) or 1/2 cup frozen corn (defrosted)
handful of chopped cilantro
1 cup chipotle or spicy ranch (I used Marie’s Chipotle Ranch)
2 tablespoons mayo (I used reduced fat)
a few splashes apple cider vinegar
fresh ground pepper

In large bowl combine ranch dressing, mayo, vinegar and black pepper. Taste for seasoning. Add vegetables (minus cilantro) and toss until fully dressed. Refrigerate for 2 hours or until chilled. Toss in cilantro right before serving.

No comments:

Post a Comment