Although I’ve come to appreciate a good coleslaw, the rest of my family, including my husband, has no interest. On the rare occasion that we eat at a barbecue or fish place that offers it with their combo meals, he asks for “double fries, instead.” So yeah, I don’t make coleslaw and he doesn’t eat it.
A good friend introduced us to this Texas Coleslaw last week. So yummy, even my coleslaw-hating hubby approved! I may have to host a cookout this week just so we can eat it again. 😉
- 8 cups shredded cabbage (green, purple, a combination of each, or go easy and buy the pre-shredded bag)
- ¼ cup chopped red onion
- 2 tablespoons diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1 (11 ounce) can mexicorn
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon cumin
In a large bowl, mix cabbage, onion, chilies, cilantro, mexicorn, and cheddar cheese. In a small bowl, blend ranch dressing, lime juice, and cumin. Pour dressing over cabbage mixture. Stir until well blended. Refrigerate until serving.
I totally think it’s the ranch dressing and cumin that make this a winner. How do you like your coleslaw? (Or are you a hater, like my hubby?) And by the way, why is it called Texas coleslaw? Anyone know?