Title: Corn and Cabbage Slaw
Categories: Coleslaw
Yield: 6 servings
2 c Shredded cabbage
1 1/2 c Corn
1/4 c Vegetable oil
3 tb Lemon juice
1 t Salt
2 t Dried mustard
1/2 t Sugar
1 tb Chopped chives
1/4 c Minced Italian parsley
In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)
In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.
