PREP TIME: 15 mins | TOTAL TIME: 15 mins | SERVINGS: 4
This is a fantastic salad that anyone can make in less than fifteen minutes from start to finish using only a few ingredients. Refreshing and delicious cabbage Salad with Corn that pairs so well with just about anything!
This salad recipe unexpectedly caught my family’s attention. I never imagined that even my picky eaters will love this. The combination of cabbage, crunchy cucumbers, and sweet corn is superb. And they are packed with vitamins which is a very big point for me. You can never go wrong with this pretty straightforward salad that is bursting with flavours.
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Cabbage is not a common vegetable in my house. I have the pickiest eaters, and it is an everyday struggle to have them eat their veggies. I have this recipe saved for a long time until I decided to try it out. To my surprise, the kids loved it, and the rest is history.
INGREDIENTS
½ medium cabbage about 1 ½ pound
½ English cucumber, sliced
1 c. corn frozen and thawed or canned
⅓ c. chopped dill
1 ½ tablespoons vinegar
3 tablespoons olive oil
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
How to make Cabbage Salad with Corn
Step 1: Very thinly slice the cabbage. For this, you can use a mandoline for easier slicing.
Step 2: Into a large mixing bowl, place the sliced cabbage. Add the salt and pepper. Massage the cabbage with your hands. This process will help to soften the cabbage and release some of its juices.
Step 3: Add the remaining ingredients to the bowl with the cabbage and mix well.
Step 4: Serve right away. Enjoy!
NOTE:
I suggest enjoying this salad fresh. But if you have any leftovers, you can store them in an airtight container for up to 24 hours. I would not suggest storing this cabbage more than that, although you technically can only the cucumbers will end up very soggy.
NUTRITION FACTS:
Calories: 173kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 361mg | Fiber: 4g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 1mg
Ingredients
- ½ medium cabbage about 1 ½ pound
- ½ English cucumber, sliced
- 1 c. corn frozen and thawed or canned
- ⅓ c. chopped dill
- 1 ½ tablespoons vinegar
- 3 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
Step 1: Very thinly slice the cabbage. For this, you can use a mandoline for easier slicing.
Step 2: Into a large mixing bowl, place the sliced cabbage. Add the salt and pepper. Massage the cabbage with your hands. This process will help to soften the cabbage and release some of its juices.
Step 3: Add the remaining ingredients to the bowl with the cabbage and mix well.
Step 4: Serve right away. Enjoy!
Notes
I suggest enjoying this salad fresh. But if you have any leftovers, you can store them in an airtight container for up to 24 hours. I would not suggest storing this cabbage more than that, although you technically can only the cucumbers will end up very soggy.
