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Calypso Coleslaw Recipe

Calypso Coleslaw Recipe

“My family loves this coleslaw variation,” writes Cathy Heacox, Sikeston of Missouri. Its refreshing flavor and speedy prep make it ideal for backyard barbeques.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:6 servings

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

  • 1. 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.