"Hunger is the best sauce in the world."--Cervantes

Corn and Cabbage Salad Recipe

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This recipe for Corn and Cabbage Salad, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Ahern
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 C. Frozen whole kernal corn
1/4 C celery, chopped
1/4 C onion, thinly sliced
1/8 teas Salt
1/4 Cup Boiling Water
1 tablespoon Oil
2 tablespoons Vinegar
1/8 teaspoon Garlic powder
1/8 teaspoon Paprika
1/8 teaspoon Pepper
2 Cups Cabbage, chopped
1/4 Cup Green Pepper, chopped

Directions:
Directions:
Place corn, celery, onion and salt in boiling water.
Return to a boil. Reduce heat and boil gently, uncovered, until corn is tender and liquid has evaporated, about 5 minutes.
Pour into bowl. Mix oil, vinegar, and seasonings. Stir into corn mixture. Add cabbage and green pepper; toss to mix. Chill and serve

Number Of Servings:
Number Of Servings:
4 about 3/4 C each

 

 

 

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