Mexicali Coleslaw

Novice Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 cup cabbage, shredded
  • 1 (12 oz) can whole kernel corn with peppers, drained
  • 1/2 cup onion, finely chopped
  • 1/2 cup American cheese, cubed
  • 1/4 cup ripe olives, sliced
  • 1 cup mayonnaise
  • 2 Tbsp sugar
  • 1 Tbsp plus 1 tsp prepared mustard
  • 1 Tbsp salad vinegar
  • 1/2 tsp celery seed

Combine first 5ingredients in a large mixing bowl. Combine remaining ingredients; mix well and pour over cabbage mixture. Cover and chill 2 to 3 hours.

Yield: 6 to 8 servings.





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