Texas Two-Step Slaw


Original recipe yields 8 servings


  • Serving Size: 1 (89.8 g)
  • Calories 138.4
  • Total Fat - 9.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 9 mg
  • Sodium - 217.9 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 1.5 g
  • Sugars - 8.1 g
  • Protein - 2.8 g
  • Calcium - 89 mg
  • Iron - 0.3 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0 mg

Step 1

In a large bowl, combine the first six ingredients.

Step 2

In a small bowl, combine the salad dressing, lime juice and cumin.

Step 3

Pour over the coleslaw and toss to coat.

Step 4

Refrigerate until serving.

Tips & Variations

No special items needed.



Other than halving this recipe, I made exactly as directed (I couldn't find the canned Mexicorn I'm used to seeing in the store, and the stuff I bought to replace it didn't have a lot of red pepper in it, which was disappointing because it would have made it more colorful--but this is certainly not the fault of the recipe) and it tasted exactly like I thought it would. My husband used it as a taco topping and thought it was fabulous.

review by:
(29 Jan 2023)

Smells Like Salad

I used a mix of green cabbage and some red cabbage for color. For the "Mexicorn" I added fresh raw corn kernels and and red, orange and yellow bell pepper. Fresh jalapeno and red onion from our CSA box; fresh cilantro from our garden. I don't buy ranch dressing but make my own: mayo, splash of white vinegar, cumin, s/p, little bit of sour cream. For best flavor I would suggest fresh corn kernels when in season and frozen out of season. Canned corn wouldn't work for me. Topped the slaw with Tillamook extra shark cheddar. Served with baked beans, cornbread and watermelon slices. Easy! Made for CQ 2015.

(31 Aug 2015)