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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Rancho Grande Coleslaw

Jacob Bailey

From Amanda Westoby


  • 5 cups shredded green and red cabbage

  • 3 cups shredded carrots (preferably of two or more colors)

  • 3 or 4 scallions, chopped

  • 1 cup chopped fresh cilantro

  • 1 stalk celery, thinly sliced

  • 14 ounces corn kernels (canned, or cooked and cooled if corn is frozen or fresh)

  • 6 ounces black olives, drained and thinly sliced

  • 3/4 cup ranch dressing

  • 2 tablespoons lime juice

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 3/4 cup crumbled nacho-flavored tortilla chips


In a large bowl, combine the cabbage, carrots, scallions, cilantro, celery, corn and olives.

In a separate bowl, combine ranch dressing, lime juice, cayenne, chili powder and cumin.

Pour dressing over the vegetables and mix well. Add crumbled chips, toss again and serve immediately.


Makes 8 servings