Calypso Coleslaw - cooking recipe

Ingredients

4 cups shredded cabbage
1 (11 ounce) can mexicorn, drained
1/2 cup onion, finely chopped
1/4 cup cheddar cheese, shredded
2 tablespoons sliced ripe olives
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 teaspoons prepared mustard
1/2 teaspoon celery seed

Preparation

In a large bowl, combine the cabbage, corn, onion, cheese and olives.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
Pour over salad and toss to coat.
Chill until serving.