Corny Coleslaw

shared by Patty H.
Ingredients:
1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15.25-ounce) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 tsp. House Seasoning (below)
1 lime, juiced
3/4 cup mayonnaise
Salt and freshly ground black pepper

Directions:
1. In a medium bowl, combine the cabbage, carrots, onions and corn.
2. In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*.
3. Pour over slaw mix and gently combine. Season with salt and pepper, to taste.
4. Cover and refrigerate for 1 hour.
*Cook's Note: You may not need to use all of the dressing.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months