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Enjoy Tex-Mex flavor with this colorfully zesty coleslaw sure to win the favor of kids and adults alike. Cheddar cheese, corn and jalapeño chiles make an ordinary slaw extraordinary.


SALAD
4 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup chopped red onions
2 jalapeño peppers, seeded, finely chopped
2 tablespoons chopped fresh cilantro
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained
1 cup (4 oz.) shredded Cheddar cheese
Fresh cilantro sprigs

DRESSING
3/4 cup purchased ranch salad dressing
1 tablespoon fresh lime juice
1 teaspoon cumin


In large bowl, combine all salad ingredients except cilantro sprigs; mix well.

In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro sprigs.

*TIP: When handling jalapeño chiles, wear plastic or rubber gloves to protect hands. Do not touch face or eyes.


Betty Schroedl - Jefferson, Wisconsin
Bake-Off® Contest 38, 1998 Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.