Late August Coleslaw

By: Nella Mae Parks

 

Ingredients:

Half lb of shredded cabbage; 2 ears of corn, cooked; 1 bunch (8) green onions; 2 medium cucumbers; 1/8 c mayonnaise; 4 T white wine vinegar, rice vinegar, or white vinegar; 1 T sugar, salt & pepper to taste.

 

Cook corn in boiling water 8 min. Cool, cut cooked corn kernels from cob and separate in a bowl. Peel cucumbers if skin is bitter, coarsely chop, add to bowl. Add shredded cabbage, thinly chopped green onions, and rest of ingredients. Mix very well to coat vegetables. Taste. Add more mayo and/or vinegar, salt, pepper to taste.