Ingredients

How to make it

  • Combine cabbage, cheese, Mexicorn, and black olives. Set aside.
  • Combine vinegar, sugar, mayo, mustard, and celery seed. Mix with cabbage mixture.
  • Refrigerate overnight or at least several hours.
  • In place of Mexicorn, use a can of corn plus one-fourth to one-half cup each chopped green and red pepper.

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