Corny Coleslaw Recipe

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Corn and cabbage are a different combo in this creamy coleslaw sprinkled with peanuts. "This salad is especially tasty when I use homegrown corn I've cut off the cob," reports Patrice Ehrlich of Merced California. It's inexpensive, too, at only 39¢ a serving.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 325 calories, 25g fat (5g saturated fat), 20mg cholesterol, 546mg sodium, 18g carbohydrate (10g sugars, 3g fiber), 5g protein.


  1. In a large bowl, combine the cabbage, corn and onion. In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 1 hour. Stir in peanuts just before serving. Yield: 6 servings.
Originally published as Corny Coleslaw in Quick Cooking January/February 2003, p34

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bobbiesn2000 User ID: 184391 115803
Reviewed Aug. 12, 2013

"I quite often make this when I have company. It is always loved and I usually get asked for the recipe. It is a great salad. Although the peanuts are really good in the salad, I quite often leave it out if I think there will be leftovers. The peanuts get soggy overnight. But this salad is loved even by salad haters! It is a winner."

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