Is there anything more summery than potato salads and coleslaw by the truckload? There are plenty of opportunities for potlucks, such as backyard barbecues and cookouts. But this summer, we’re putting our Southwest spin on classic coleslaw. While we don’t think there is a better time or place to make the traditional coleslaw, we do love it! It’s possible to make this dish more memorable by changing the flavor and ingredients.
Serves 4-6
15 minutes
INGREDIENTS
2 cups coleslaw mix
1 cup cherry tomatoes, halved or quartered
1 cup corn
1 cup mixed bell peppers, diced
1/2 cup sharp cheddar cheese, grated
1/2 cup ranch dressing
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon chili powder
1 teaspoon cumin
fresh cilantro, optional, finely chopped, garnish
kosher salt and freshly ground pepper, to taste
PREPARATION
In a medium bowl,whisk together ranch dressing, lime juice, zest, chili powder and cumin until smooth. Season to taste with salt and pepper.
Place coleslaw mix in a large bowl and top with tomatoes, corn, bell peppers and cheddar cheese.
Pour dressing over coleslaw and veggies and toss together to combine.
Top with fresh cilantro, if desired, and let chill 15-20 minutes before serving.
