Corn Slaw

1 16-oz. bag shredded coleslaw cabbage

1 15-oz. bag frozen corn kernels

3 scallions, thinly sliced

1 medium green or red bell pepper, finely diced

1/2 c. vinaigrette salad dressing (or more to taste)

Salt and freshly ground pepper to taste

Salad topper such as Crispy Dillies

Cook corn kernels very lightly (like blanching) and rinse with cold water until cooled. Drain well.

Combine cabbage, corn, scallions, bell pepper, and dressing in a large serving bowl and mix thoroughly. Season with salt and pepper. Serve at once or cover and refrigerate until needed. Sprinkle on the salad topper just before serving, to maintain the crunch. 

Serves 10-12.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 34.