- Servings: 8-10
Ingredients:
| 1 lb | Shredded Green Cabbage |
| 4 | Green Onions, |
| 1 | Regular Carrot, shredded |
| 1 | Medium Red Bell Pepper; Cored, seeded and diced |
| 1 cup | Frozen Corn Kernels, defrosted |
| 2 Tbsp | Granulated Sugar |
| ¼ cup | White Vinegar |
| 2 Tbsp | Cider Vinegar |
| ⅓ | Light or Fat Free Caesar Salad Dressing, not the creamy style |
| 2 tsp | Dijon Style Mustard |
| ½ tsp | Ground Celery Seed |
| 1 cup | Dried Cranberries |
| ¼-½ cup sliced | Pimento Stuffed |
| Green Olives |
Directions:
In a large nonreactive serving bowl, toss together cabbage, green onions, carrot, bell pepper and corn. In a small saucepan, heat sugar, vinegar and salad dressing to a boil. Remove from heat and stir in celery seed. Pour dressing over cabbage mixture, cover with plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, add cranberries and olives, then toss well.
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