Mexican Cole Slaw
4 cups finely chopped or shredded green cabbage
1 1/2 cups drained whole kernel corn
or 1 (12 oz) can corn with peppers
1/4 cup shredded Cheddar cheese
1/2 cup minced onions
1/4 cup sliced olives (green or black)
1/4 cup diced green pepper
1/2 cup grated or shredded carrots
1/4 teaspoon celery salt
1 cup mayonnaise
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons dry mustard
Dash milk (1 or 2 tablespoons)
Combine cabbage, corn, cheese, onions, olives, green pepper and carrots. Combine
celery salt, mayonnaise, sugar, vinegar, dry mustard and milk together.
Blend into cabbage mixture.
Refrigerate at least 4 hours.
Makes 8 servings