Step 1

Dice the cabbage into about 1/2 inch cubes, then toss it together in a large bowl to break up the pieces.

Step 2

Blanch the fresh or frozen corn in boiling water for only about a minute.

Step 3

Drain the corn in a colander and rinse with cold water to cool it down quickly.

Step 4

Grate the carrots and add them to the cabbage along with the corn and golden raisins. (Dried cranberries are good too.)

Step 5

Mix all of the ingredients in the coleslaw dressing together well and toss together with the other ingredients.

Step 6

Refrigerate and give a final toss, just before serving.