Calypso Coleslaw Recipe

Calypso Coleslaw Recipe photo by Taste of Home

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“My family loves this coleslaw variation,” writes Cathy Heacox, Sikeston of Missouri. Its refreshing flavor and speedy prep make it ideal for backyard barbeques.

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Calypso Coleslaw Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

4 cups shredded cabbage
1 can (11 ounces) Mexicorn, drained
1/2 cup finely chopped onion
1/4 cup shredded cheddar cheese
2 tablespoons sliced ripe olives
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 teaspoons prepared mustard
1/2 teaspoon celery seed

Directions

In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 363 calories, 31 g fat (5 g saturated fat), 18 mg cholesterol, 587 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Calypso Coleslaw in Simple & Delicious May/June 2008, p45