Lunch: Corny Coleslaw
Corny Coleslaw is a refreshing side dish, perfect for accompanying a main course on a picnic or summer celebration.
Ingredients
1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15.25 oz) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon Paula Deen's House Seasoning
1 lime, juiced
3/4 cup mayonnaise
Instructions
In a medium bowl, combine the cabbage, carrots, onions and corn.
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.
*Cook's Note: You may not need to use all of the dressing.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
