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Mexican Coleslaw

Salad Ingredients:

1 head green cabbage, quartered and shredded

1 can of black olives, drained and sliced

1 can (15 ounces) black beans, drained and rinsed

1 bunch green onions, sliced

Handful of fresh cilantro, stems removed, finely chopped

Dressing Ingredients:

2/3 cup sour cream

2/3 cup prepared Ranch dressing

¼ cup lime juice

1 Tablespoon chili powder

1 teaspoon ground cumin

Mix together all dressing ingredients and pour over the combined salad ingredients. If the salad is not moistened enough, add some mayonnaise, as desired.

Garnishes:

Shredded Jack or cheddar cheese

Cooked little shrimp, or sautéed bits of chicken

Salsa

We made “burritos” using the Mexican Coleslaw and the garnishes. The salad is also good scooped up with tortilla chips.

A delicious accompaniment to this meal is corn on the cob.

This entry was posted on Wednesday, August 15th, 2007 at 9:47 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “Mexican Coleslaw”

  1. mrs darling says:
    August 16, 2007 at 5:48 am

    Im going to have to try this. It looks delicious! You’re company potatoes recipe is an old standbye of mine. We love it too.

  2. Joyce says:
    August 16, 2007 at 7:30 am

    Thank you, Mrs. Darling. My daughter Kayla and I went out for lunch together a few days ago, and shared some delicious Mexican coleslaw. I tried to duplicate the flavor in my recipe. They also included a wee bit of red cabbage for eye appeal. I think Mexican corn in the salad would be good, too, but didn’t include that since we were having corn on the cob.