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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Corn Coleslaw Recipe

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This recipe for Mexican Corn Coleslaw is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon milk
2 tablespoons sugar
1 teaspoon celery seed
Salad Ingredients:
1 -16oz. package shredded cabbage with carrots
1 -11oz. can whole kernel corn with peppers, drained
1 -2 1/2 oz. can sliced pitted ripe olives, drained
1/2 cup sliced green onions
shredded cheese, optional
Directions:
Directions:
Combine dressing ingredients. In another bowl mix salad
ingredients, then pour on dressing. Toss and coat. May sprinkle
with shredded cheddar cheese on top just before serving. Cover
and chill 2-24 hours.

 

 

 

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