Benedictine Cabbage Salad

Prep time: 15 minutes
Servings: 6 servings

Ingredients

• 1 small head of cabbage (or one bag of coleslaw mix)
• 3 small cucumbers, diced in small pieces
• 1 C frozen sweet corn, thawed
• 1 C ham, diced in small pieces
• 1/3 C scallions
• 1 whole lemon squeezed
• 2 T apple cider vinegar
• 1 teaspoon dill weed
• ¼ C sugar
• 1 8oz container Hall’s Benedictine spread
• ½ t salt
• ½ t pepper

Instructions

1. Slice the cabbage into strips, just like you would for coleslaw.
2. Cut the cucumbers and ham into small cubes
3. Place all the ingredients into a large bowl and mix well.

Chill

Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.

Serve

Before serving, toss/stir coleslaw once more to redistribute dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.