|Cabbage||6 Cup (96 tbs), grated|
|Corn||3 Cup (48 tbs), cooked, drained (Fresh Or Frozen)|
|Carrots||2 , grated|
|Celery stalks||2 , sliced|
|Vegetable broth/Chicken broth||1⁄4 Cup (4 tbs) (Either Homemade Or Canned)|
|Corn oil/Safflower oil||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Scallions||2 , sliced|
In a large bowl combine cabbage, corn, carrots and celery.
In a small bowl combine broth, oil, vinegar, mustard, salt and celery seed; mix well.
Stir in scallions.
Add to cabbage mixture; toss gently to mix.
Chill for several hours to allow flavors to develop.