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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.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    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

  • 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.
Nutrition Facts
3/4 cup: 363 calories, 31g fat (5g saturated fat), 18mg cholesterol, 587mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 3g protein.

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