Corny Coleslaw

• 1/2 head purple cabbage, shredded
• 1/2 head green cabbage, shredded
• 2 carrots, peeled and shredded
• 1 onion, chopped
• 1 (15.25-ounce) can niblet corn, drained
• 2 tablespoons sugar
• 1 teaspoon ground cumin
• 1 teaspoon House Seasoning, recipe follows
• 1 lime, juiced
• 3/4 cup mayonnaise
• Salt and freshly ground black pepper
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. In a medium bowl, combine the cabbage, carrots, onions and corn.
2. In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*.
3. Pour over slaw mix and gently combine.
4. Season with salt and pepper, to taste.
5. Cover and refrigerate for 1 hour.
6. *Cook's Note: You may not need to use all of the dressing.
7. Mix ingredients together and store in an airtight container for up to 6 months.

purple cabbage, green cabbage, carrots, onion, niblet corn, sugar, ground cumin, house seasoning, lime, mayonnaise, salt, salt, black pepper, garlic powder

Taken from www.foodnetwork.com/recipes/paula-deen/corny-coleslaw-recipe.html (may not work)