Mexi Jalapeno Ranch Coleslaw
Test Kitchen Notes; in place of the coleslaw mix use 1 small shredded cabbage mixed with one shredded carrot, broccoli coleslaw mix will also work well, it is recommended to hand-squeeze out excess moisture from the canned corn before adding to the salad…
This recipe was tested using Hidden Valley prepared bottled ranch dressing
Servings 8-10
INGREDIENTS:
6 cups coleslaw mix
1/2 cup canned Mexicorn, well drained
4 green onions, chopped
1 medium jalapeno pepper, seeded and finely chopped (can use two)
1 cup shredded cheddar cheese
salt and fresh ground black pepper, to taste
1 cup prepared Hidden Valley prepared ranch dressing (do not use the dry mix)
3 tablespoons mayonnaise (do not use salad dressing)
1/2 teaspoon garlic powder
3 to 4 teaspoons lime juice (or to taste)
1 teaspoon ground cumin
INSTRUCTIONS:————————————–
In a large bowl combine the coleslaw with Mexicorn, green onions, jalapeno pepper and green onions.
In a bowl whisk ranch dressing with mayonnaise, garlic powder, lime juice and cumin; pour over the salad and toss to combine.
Season with salt and pepper.
Refrigerate until servings.
Related posts:
- Mexi Corn Bread Salad
Kitten’s Macaroni And Cucumber Coleslaw
Cheddar Ranch & Bacon Mashed Potato Bake
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