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Corny Coleslaw

 Corny Coleslaw
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.
6 ServingsPrep: 10 min. + chilling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 325 calories, 25 g fat (5 g saturated fat), 20 mg cholesterol, 546 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.