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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Corn and cabbage are a different combo in this creamy coleslaw sprinkled with peanuts. This salad is especially tasty when I use homegrown corn I've cut off the cob, reports Patrice Ehrlich of Merced California. It's inexpensive, too, at only 39ยข a serving. Ingredients:
5 cups shredded cabbage |
1-1/2 cups whole kernel corn |
2 tablespoons finely chopped onion |
1/2 cup sour cream |
1/2 cup mayonnaise |
2 tablespoons sugar |
2 tablespoons lemon juice |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1/2 cup chopped salted peanuts |
Directions:
1. In a large bowl, combine the cabbage, corn and onion. In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 1 hour. Stir in peanuts just before serving. Yield: 6 servings.
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