Southwestern Corn Slaw: Serves 6
Preshredded cabbage is the answer to every busy cook's dream. Just add veggies and corn, and this recipe's a done deal.

Prep Time: 5 minutes

1 10-ounce bag preshredded cabbage

1 10-ounce package frozen corn kernels, thawed

1 small red onion, thinly sliced

4 scallions, thinly sliced

1 small zucchini, diced

1 red bell pepper, seeded and chopped

1/4 cup chopped cilantro or parsley

1/4 cup apple cider vinegar

2 tablespoons light olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon ground cumin

1. Combine cabbage, all vegetables, and cilantro in a large bowl.

2. Combine vinegar, oil, mustard, honey and cumin in a small bowl. Pour over the salad, toss and let stand until needed.