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Corny Coleslaw

By Paula Deen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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


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.

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