A Pound Of Cole Slaw Mix (Already Cut Cabbage And Carrots)
3/4 Cup Low Fat Ranch Dressing
3/4 Cup Low Fat Plain Yogurt
12 Ounces Frozen Corn (Thawed And Drained)
1/2 Teaspoon Of Cayenne Pepper, Divided
1 1/2 Teaspoons Of Sea Salt, Divided
3/4 Cup Of Chopped Scallions
Two Teaspoons Of Canola Oil
Tabasco Sauce To Taste (Optional)
Into a mixing bowl large enough to hold a pound of cole slaw mix and 12 ounces of corn, add the ranch dressing, yogurt, 1/4 teaspoon of cayenne pepper, and a teaspoon of sea salt. Whisk until well blended.
Into a saute pan, add the canola oil, corn, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of sea salt. Cook while stirring frequently on medium high heat for three minutes.
Add the corn, cole slaw mix, and the scallions to the mixing bowl that contains the dressing. Mix all of the ingredients thoroughly. Taste and add more sea salt and/or cayenne pepper if needed. Note: You can add tabasco sauce at this point, if desired.
Refrigerate at least one hour before serving.