Yippee, Electra has moved back to Austin! Not only did I miss her company the last 8 years, but I also missed her cooking. She brought this coleslaw recipe back with her from Annapolis, and it is really good. JT and I had it for dinner last night with our fish, and we both had seconds (and thirds if I’m being really honest)! There was maybe a tad bit too much dressing for our taste, so be sure and add it slowly stirring until you get the amount you like.
16 oz. pkg. coleslaw mix (about 6-1/2 c.)
1 – 11 oz. can Mexican corn
½ c. finely chopped onion
1/c shredded cheddar cheese
½ c. finely diced green olives without pimentos
1 c. mayo
2 TB sugar
2 TB white vinegar
4 t. mustard
½ t. celery seed
Stir together the first five ingredients. In a separate bowl stir together the dressing ingredients and then stir into the vegetables. Chill before serving.
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