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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

0 servings

Serving size

Amount per serving
Calories363
% Daily Value *
Total Fat 13g17%

Saturated Fat 1.9g10%
Cholesterol 166mg56%
Sodium 384mg17%
Total Carbohydrate 40g15%

Dietary Fiber 3.9g14%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.