Prep time 15 mins


1/2 cup whole or 2% plain Greek yogurt

2 Tbsp. cider vinegar

2 Tbsp. Dijon mustard

2 Tbsp. honey

1/2 tsp. salt

1/4 tsp. black pepper

6 cups shredded purple cabbage (or one 14 oz. bag tri-color coleslaw mix)

2 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Sweet White Corn, well drained

2 cups shredded carrots (or 1/2 of 10 oz. bag)

1/2 cup sliced green onions


Optional Toppings

Toasted slivered almonds, golden raisins, crumbled feta cheese, chopped parsley


  1. Stir together yogurt, vinegar, mustard, honey, salt and pepper in a large salad bowl.  Add cabbage, corn, carrots, green onions and any add ins, if desired, and toss to coat evenly.  Chill 20 minutes to 1 hour; toss before serving. 

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