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MEXICALI COLESLAW
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| 8 PORTIONS 1 1/4 Cup Frozen Whole Kernel Corn Place in large mixing bowl. 1 1/4 Cups Shredded Cabbage 2 Tablespoons Coarsely Chopped Green Pepper 3 Tablespoons Finely Chopped Onion 3 Tablespoon Diced Canned Pimiento 1/4 Cup Sliced Ripe Olives Add to corn. Toss to mix. 1/2 Cup Mayonnaise or Salad Dressing 1 Tablespoon Granulated Sugar 2 Teaspoons Prepared Mustard 1 Teaspoon Cider Vinegar 1/4 Teaspoon Celery Seed Combine in a separate bowl. Mix well. Pour over cabbage mixture. Toss to coat. Cover. Chill 2-3 hours before serving. Note: The green pepper may be substituted by fresh Anaheim Chilies rings. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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