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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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âMy family loves this coleslaw variation,â writes Cathy Heacox, Sikeston of Missouri. Its refreshing flavor and speedy prep make it ideal for backyard barbeques. Ingredients:
4 cups shredded cabbage |
1 can (11 ounces) mexicorn, drained |
1/2 cup finely chopped onion |
1/4 cup shredded cheddar cheese |
2 tablespoons sliced ripe olives |
1 cup mayonnaise |
2 tablespoons sugar |
2 tablespoons cider vinegar |
4 teaspoons prepared mustard |
1/2 teaspoon celery seed |
Directions:
1. In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.
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