Calypso Coleslaw

Ingredients:

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

Directions:
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. Yield: 6 servings.