Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (12 oz.) drained Mexicorn |
½ cup | Finely chopped onion |
¼ cup | Black sliced olives |
2 tablespoons | White vinegar |
4 teaspoons | Prepared mustard |
\N \N | Salt; to taste |
4 cups | Cabbage; shredded |
¼ cup | Sharp Cheddar cheese; cubed |
1 cup | Mayonnaise |
2 tablespoons | White sugar |
¼ teaspoon | Celery seed |
Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998