Corny Coleslaw (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 head purple cabbage, shredded |
1/2 head green cabbage, shredded |
2 carrots, peeled and shredded |
1 onion, chopped |
1 (15.25-ounce) can niblet corn, drained |
2 tablespoons sugar |
1 teaspoon ground cumin |
1 teaspoon house seasoning, recipe follows |
1 lime, juiced |
3/4 cup mayonnaise |
salt and freshly ground black pepper |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. In a medium bowl, combine the cabbage, carrots, onions and corn.
2. In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*. Pour over slaw mix and gently combine. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour.
3. *Cook's Note: You may not need to use all of the dressing.
4. House Seasoning:
5. Mix ingredients together and store in an airtight container for up to 6 months.
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