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Mexican Coleslaw Salad

Mexican Coleslaw Salad

Servings: 4

  • 2/3 cup (from a 16 oz. bottle) coleslaw dressing
  • 2 tbs. fresh lemon juice
  • dash or two of hot sauce
  • 4 mock chicken “burgers”
  • 1 (14 oz.) bag coleslaw mix
  • 1 (15 oz.) can Glory Foods Skillet Corn (do not drain)
  • 2 hard boiled eggs; chopped
  • 2 green onions; sliced thin
  • 1 Roma tomato; seeded & diced
  • 1 tbs. chopped flat-leaf parsley


  1. In a small bowl, whisk together the coleslaw dressing, lemon juice and hot sauce; chill for 10 minutes.
  2. Heat chicken “burgers” according to box directions.
  3. Place the coleslaw mix in a large salad bowl along with the Glory Foods Skillet Corn, hard cooked eggs, green onion, tomato and parsley. Pour chilled dressing over salad and thoroughly mix.
  4. Divide between 4 large salad or pasta bowls. Slice chicken “burgers” and arrange on top of salad.

Prep / cook time: 15 minutes
Recipe by Michaela Mercer Rosenthal,