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Stand-Up Mexican Slaw





Yields
Makes 8 main-dish servings

 3 quarts coleslaw mix (1 1/2 lb.)
 1 1/2 pounds shelled cooked tiny shrimp, rinsed and drained
 2 cups fresh or thawed frozen corn kernels
 3 red bell peppers (about 1 1/2 lb. total), rinsed, stemmed, seeded, and chopped
 3/4 cup coarsely chopped cilantro
 1 1/3 cups cider vinegar
 1/3 cup vegetable oil
 1 tablespoon cumin seeds
 1/3 to 1/2 cup minced jalapeño chiles
  Salt
 8 flour tortillas (8 to 10 in. wide), at room temperature
  Fresh cilantro sprigs
Step 1
1

In a large bowl, combine coleslaw mix, shrimp, corn, bell peppers, and chopped cilantro. In a bowl, mix vinegar, oil, and cumin.

Step 2
2

Add dressing to salad and mix gently. Add chiles and salt to taste. Line eight widemouthed glasses (16 oz.) with tortillas. Spoon Mexican coleslaw into glasses and garnish with cilantro sprigs.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 363Calories from Fat 32
% Daily Value *
Total Fat 13g20%

Saturated Fat 1.9g10%
Cholesterol 166mg56%
Sodium 384mg16%
Total Carbohydrate 40g14%

Dietary Fiber 3.9g16%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.