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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 6 servings |
||
| Calories 157 | ||
| Calories from Fat 123 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 300mg | 12% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 2.3g | ||
| Protein 3.5g | 7% | |
Ingredients
- 3 cups coleslaw mix
- 1/3 cup mexicorn, drained
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons chopped red onions
- 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
Directions
1
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.
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