Corny Coleslaw Recipe
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 39¢ a serving.
This recipe is:
Quick
6 Servings
Prep: 10 min. + chilling
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
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.
Nutrition Facts: 1 serving (1 cup) equals 325 calories, 25 g fat (5 g saturated fat), 20 mg cholesterol, 546 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.
Corny Coleslaw published in Quick Cooking January/February 2003, p34
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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