Description
A creamy and tangy southwestern coleslaw, perfect for gatherings and barbecues.
Ingredients
Scale
- 1 cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon taco seasoning
- 1 chipotle pepper in adobo sauce, (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces fresh coleslaw, (blend (shredded cabbage & shredded carrots))
- 20 ounces frozen southwestern style corn mix, (thawed (1 to 2 tablespoons reserved for optional garnish))
- ⅓ cup green onions, (chopped)
- 2 tablespoons fresh cilantro, (chopped)
- additional sprinkle of chopped green onions, chopped cilantro, and southwest-style corn (optional garnish)
Instructions
- In a mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt, and black pepper. Stir to combine.
- In a large mixing bowl, add the bag of fresh coleslaw mix, thawed southwestern-style corn mix, chopped green onions, and chopped fresh cilantro.
- To the large mixing bowl with the coleslaw ingredients, add the taco dressing and mix to completely coat all the coleslaw with the dressing.
- Transfer to a large serving bowl and top with the optional garnish of chopped green onions, cilantro, and southwest-style corn mix.
Notes
- You can adjust the spice level by adding more or fewer chipotle peppers.
- This coleslaw is best served cold and can be made ahead of time.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg