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Corny Coleslaw

By: Patrice Ehrlich

"Corn and cabbage are a different combo in this creamy coleslaw sprinkled with peanuts. 'This salad is especially tasty when I use homegrown corn I've cut off the cob,' reports Patrice Ehrlich of Merced California. It's inexpensive, too, at only 39¢ a serving."

Rate/Review | Read Reviews (11)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

5 cups shredded cabbage
1 1/2 cups whole kernel corn
2 tablespoons finely chopped onion
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 cup chopped salted peanuts

Directions

In a bowl, combine the cabbage, corn and onion. In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 1 hour. Stir in peanuts just before serving.