Mexican Corn Coleslaw with Cilantro Lime Dressing

½ head of Cabbage, finely shredded

1 large Carrot, finely shredded

8 bags of Corn, thawed {mixed with 1 box of frozen herbs {from Lidl}, and dry herbs ~ chili powder, cumin, cilantro, salt, pepper}

½ C Red Wine Vinegar

1 Jalapeno, chopped very fine {seeds and membrane removed}

1 Red Bell Pepper, finely chopped

1 Red Onion, chopped

1 bunch Green Onion Tops, finely chopped {green part only!}

1 bunch Cilantro, finely chopped

1 tsp Salt

½ tsp Pepper

1 T Taco Seasoning

1 C Sour Cream

Juice of 4 Limes

½ cup Olive Oil

1 T Minced Garlic, smashed a little

½ tsp Chili Powder

¼ tsp Cumin

subheading: The night before:

Thaw corn. Put 4 bags of corn, ½ a box of thawed frozen herbs and 1 T olive oil in a gallon zipper bag. Mix well. {Make 2 bags.} Leave in refrigerator overnight.

subheading: Day of event:

Shred cabbage and carrots, toss with red wine vinegar, chili powder, cumin, salt and pepper, set aside.

Chop bell pepper, red onion, and green onion tops, set aside.

subheading: For Dressing:

Chop cilantro, smash the garlic, juice 4 limes, set aside. Mix together ½ cup olive oil, 1 cup sour cream, 1tsp salt, ½ tsp pepper, a sprinkle each of chili powder and cumin. Stir in cilantro, garlic and lime juice.

Put corn in a large bowl, add red bell pepper, red onion, jalapeno, green onions and taco seasoning, stir together. Drain cabbage/carrots and add to corn. Toss together. Pour dressing over all and toss lightly.

Page footer