Corn & cabbage slaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded cabbage |
| 1½ | cup | Corn |
| ¼ | cup | Vegatable oil |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Dried mustard (2ts max) |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Chopped chives |
| ¼ | cup | Italian minced parsley |
Directions
In a large bowl, combine the cabbage and corn. ( Frozen or drained canned corn are good choices). In a smaller bowl, whisk together the oil, lemon juice, salt, mustard and sugar. Correct the seasoning. Add to the shredded cabbage, mix well and let sit in the refrigerator for at least 1 hour. Add the chives and parsley just before serving.
Source: The Times-Colonist May 4, 1994 Submitted By BARRY WEINSTEIN On 03-14-95
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