Corn and cabbage slaw

6 servings

Ingredients

Quantity Ingredient
2 cups Shredded cabbage
1½ cup Corn
¼ cup Vegetable oil
3 tablespoons Lemon juice
1 teaspoon Salt
2 teaspoons Dried mustard
½ teaspoon Sugar
1 tablespoon Chopped chives
¼ cup Minced Italian 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.

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