Corny Coleslaw

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

In a large bowl, combine the cabbage, corn and onion. In a small bowl,
combine the sour cream, mayonnaise, sugar, lemon juice, mustard and

Printed from tasteofhome.com Oct 15, 2008

Copyright Reiman Media Group, Inc © 2008
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Corny Coleslaw cont.

salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate
for 1 hour. Stir in peanuts just before serving.

Yield: 6 servings.

Printed from tasteofhome.com Oct 15, 2008

Copyright Reiman Media Group, Inc © 2008