It's Memorial Day Weekend and that means it's time for picnics!
If you are grilling out with friends and family, bring along this delicious side dish.
This recipe for Country Coleslaw comes from the October 31, 1971 edition of the Milwaukee Journal.
Country Coleslaw
4 cups shredded cabbage
1 can (12 ounces) whole kernel corn with sweet peppers, drained
1/2 cup finely chopped onion
1/4 cup diced sharp American cheese
2 tablespoons sliced pitted ripe olives
Creamy mustard dressing (see below)
In large bowl, combine salad ingredients. Add creamy mustard dressing; toss gently to combine. Cover and chill. Serves 6 to 8.
Creamy Mustard Dressing
1 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons vinegar
4 teaspoons prepared mustard
1/2 teaspoon celery seed
Blend mayonnaise with remaining ingredients.
