Recipe - Corn And Cabbage Slaw

2 cup Shredded cabbage
1 One half cup Corn
One fourth cup Vegetable oil
3 tablespoon Lemon juice
1 teaspoon Salt
2 teaspoon Dried mustard
One half teaspoon Sugar
1 tablespoon Chopped chives
One fourth cup Minced Italian parsley

In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)

In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip