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Texas Two-Step Slaw

Shared by Sharon Wencel of Austin, Texas, this quick and colorful slaw is laced with ranch dressing. “It's a family favorite and comes together in minutes, but chilling for an hour helps to blend the flavors,” she offers for those with time to plan ahead.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 3 cups coleslaw mix
  • 1/4 cup Mexicorn, drained
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch salad dressing
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon ground cumin


  • In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.

Test Kitchen Tips
  • Green bell pepper or banana pepper can be used in place of jalapeno if you want to tame the flames. Or you can double the jalapeno if you want to fan them!
  • If you can't find Mexicorn, regular canned corn works fine. Add a jar of pimientos or a little minced bell pepper if you have it, but don't fret if you don't.
  • For a change of pace, try this recipe with broccoli slaw.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1/2 cup: 58 calories, 2g fat (1g saturated fat), 5mg cholesterol, 269mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.