Corn and cabbage slaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded cabbage |
| 1½ | cup | Corn |
| ¼ | cup | Vegetable oil |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Dried mustard |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Chopped chives |
| ¼ | cup | Minced Italian parsley |
Directions
In a large bowl, combine the cabbage and corn. (Frozen or drained) canned corn are good choices.)
In a smaller bowl, whisk together the oil, lemon juice, salt, mustard and sugar. Correct the seasoning. Add to the shredded cabbage, mix well and let sit in the refrigerator for at least 1 hour. Add the chives and parsley just before serving.