How to Make Corn Slaw Salad

• Serves: 6
• Prep Time: 20 min - 1/2 hours
• Total Time: 3 Hours incl time in Refigerator

Ingredients

• 2 15+ oz. cans organic of corn
• 1 small head of cabbage
• 1/2 cup chopped green or white onion
• 8 oz - 1 lb of cubed sharp cheddar cheese
• 1/4 - 1/2 Cup of Sliced Black Olives
• 1 Chopped Red Pepper or 1/8 cup Pimentos
• Salt & Pepper to taste
• 1/2 Cup Light Mayo or enough to coat
• Fresh Parsley Leaves or Paprika

Instructions

Drain Corn and add to large bowl.

Remove loose outer leaves from cabbage, wash, and chop or slice into SMALL pieces and add to bowl.

Prepare and add all remaining ingredients as described in the list, put them in the bowl, and stir together gently until everything is lightly coated with mayonnaise.

I like to make this the day or evening before it is going to be served so that the flavors have time to blend while it cools in the refrigerator, but a couple of hours in the refrigerator before eating is adequate...and included in the preparation time indicated.

Before you serve it, give it a gentle stirring, add a little more mayo if it needs it, and decorate the top with sprigs of washed parsley if you like or sprinkle with a little Paprika for color.