Ingredients

1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15.25-ounce) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon Paula Deen’s House Seasoning
1 lime, juiced
3/4 cup mayonnaise
Salt and freshly ground black pepper

Directions

In a medium bowl, combine the cabbage, carrots, onions and corn.

In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*. Pour over slaw mix and gently combine. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour.

*Cook’s Note: You may not need to use all of the dressing.