Whenever we have a family gathering at our house, we like to make it into a theme, such as Southwestern, so I knew I had to get Michelle’s, our daughter, Southwestern Ranch Coleslaw recipe.
I knew that the flavor of the ranch dressing kicked up with adobo sauce, lime juice, cilantro, purple onion, and corn would compliment the menu for our Southwestern dining al fresco.
We had been busy so preparing for our gathering that I neglected to get a centerpiece.
I know flowers would have been nice, but we have such an abundance of basil I decided to make an herb bouquet.
I even made a Waterlogue print out of the photo . . . . I thought it would make a great card.
What do you think?
We had fresh veggies for dipping . . . .and to toast our Italian heritage we had an antipasto tray of Genoa Salami and assorted cheese.
I wanted to get a photo of the antipasto tray but we have a family of male carnivores. Before I could grab the camera and snap a shot, the tray was empty.
The green tomatoes were all ready for frying and as fast as my Honey fried, those crispy tangy morsels disappeared.
The delicious potato sourdough buns were made and they turned out perfect.
These buns stood up well to the juice from the tender moist pork topped with the Southwestern ranch coleslaw.
I will post the recipe for these very versatile buns at another time. You won’t want to miss the recipe!
Our kids learned well from their parents to always be prepared and plan ahead, they were considerate enough to bring their own containers for the leftovers.
They certainly didn’t want to miss out on the goodies for lack of preparation. 🙂
The Southwestern Ranch Coleslaw recipe is easy and quick to put together. The ingredients are easy to find, and you can easily use packaged coleslaw.
The store was out of the packaged purple slaw so we bought half a head of purple cabbage and grated it. It’s important to use the original Ranch Dressing to keep the flavor genuine, it does make a difference in taste.
Every time the Michelle takes her coleslaw anywhere, she comes back with an empty container. . .
. . . sparkling clean.
Tutti a tavola è pronto
Un caro saluto e alla prossima.
- 1 bag shredded cabbage ( regular size).
- 1 bag shredded purple cabbage ( regular size ) If you can't find it already prepared you can shred 1/2 of a small head of purple cabbage.
- 10 oz. frozen corn ( about 1 1/2 cup) more or less
- 1/2 purple onion diced -- more if you like
- 1 cup or more of cilantro -- this depends on how much you like cilantro
- 1 cup Ranch Dressing - the real thing
- 1 lime juiced ( must be fresh)
- 1 Tablespoon adobo sauce -- more if you like it spicy
- Combine all the veggies in a large bowl.
- Mix the Ranch Dressing, lime juice and adobo sauce and pour over the veggies and stir. Make sure the sauce covers all of the coleslaw.
- Can be served immediately or let the flavors meld for a few hours.
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Another Note: I am not affiliated with the Ranch Dressing Company.