Corn Coleslaw
By Paula Deen
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Paula Deen’s corn coleslaw recipe is a refreshing side dish, perfect for accompanying a main course on a picnic or summer celebration.
Paula Deen’s corn coleslaw recipe is a refreshing side dish, perfect for accompanying a main course on a picnic or summer celebration.
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1/2 head shredded purple cabbage
- 1/2 head shredded green cabbage
- 2 peeled and shredded carrots
- 1 chopped onion
- 1 (15.25 oz) can drained niblet corn
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 1 teaspoon Paula Deen's House Seasoning
- 1 juiced lime
- 3/4 cup mayonnaise
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.
