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Tuesday, April 9, 2013

Coming into Cole Slaw Season

Janet Groene’s
Cornhusker Cole Slaw
    Just in time for Memorial Day weekend, try this new twist on a traditional picnic staple. Miniature ears of corn are found in the Asian food section.

2 bags, 14- to 16 ounces each, shredded cabbage for cole slaw
15-ounce can miniature corn on the cob, drained and rinsed
10- to 12-ounce can whole kernel corn, drained
Small red onion, finely diced and rinsed in boiling water
1 cup mayonnaise
1 cup plain yogurt
French dressing
    Toss cabbage, corn and onion in a large salad bowl. Whisk mayo and yogurt together and mix well with vegetables. Chill until serving time. Drizzle with French dressing. Toss and serve. Serves 10 or more. 

See more of Janet Groene's RV-ready recipes at

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