Corn Slaw

Cabbage and corn kernels are a salad marriage made in heaven. This goes well with Southwestern-style meals.

Serves: 6 to 8

  • One 8-ounce bag shredded coleslaw cabbage
  • 2 cups cooked fresh or frozen corn kernels, thawed
  • 2 scallions, green parts only, thinly sliced
  • 1/2 medium green or red bell pepper, finely diced
  • 1/2 cup vinaigrette, prepared or homemade 
  • Salt and freshly ground pepper to taste

Combine all of the ingredients in a serving bowl and mix thoroughly. Serve at once or cover and refrigerate until needed.


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