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Calypso Coleslaw

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

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.