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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


  • 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


  • 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.

Reviews for Calypso Coleslaw

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Reviewed Jul. 25, 2014

"One of my most favorite recipes. Always asked to bring a double batch to family dinners and bbq's. So easy."

Reviewed Apr. 19, 2014

"I'm not a big coleslaw fan, but I definitely did some overeating the day I made this. Wouldn't change a thing!"

Reviewed Apr. 4, 2014 Edited Jul. 24, 2014

"I hate coleslaw, but love this! The dressing is great. I have used the dressing for tuna macaroni salad, too. I omitted the olives and used chunks of cheese. This is great for potluck and have very little leftover every time!"

Reviewed Feb. 19, 2010

"We love it. Have made it many times."

Reviewed Feb. 15, 2010


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