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Sweet and Sour Corn and Cabbage Slaw
From Dorothy McNett's recipes at www.dorothymcnett.com. No need to cook the corn, but you certainly can use cooked corn and/or barbequed corn on the cobs.
1 - 3 ears of fresh corn
Scrape the corn kernels from the cobs. Combine corn, shredded cabbage, onion, and 3/4 cup sugar in a deep bowl. In glass or ceramic batter bowl, combine remaining ingredients and cook in microwave 3-4 minutes, or heat in saucepan 3-4 minutes, to dissolve sugar. Pour mixture over vegetables. Serve warm, or cover and refrigerate. You could keep this in the refrigerator up to 1 week.
Recipe created 1999-05-18.