- Servings: 8-10
|1 lb||Shredded Green Cabbage|
|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|
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.