Texas Two-Step Slaw

Jeri Allphin

Mark’s Favorite Salad


Salad
4 cups shredded green cabbage
1 cup shredded red cabbage
¼ cup chopped red onion
2 tablespoons chopped cilantro
1 (11oz) can Mexicorn (corn with red and green peppers)
4 oz. (1 cup) shredded cheddar cheese
Dressing
¾ cup ranch dressing
1 tablespoon lime juice
1 teaspoon cumin
2 tablespoons canned chopped green chilis
In large bowl, mix all salad ingredients. In small bowl, mix all dressing ingredients. Pour over salad, toss to coat, blend well. Serve immediately or refrigerate until serving time. Garnish with cilantro sprigs. Print Recipe