Prep Time: 15 mins | Total Time: 15 mins | Yield: 4 Servings
This is my all-time favorite salad ever! This Cabbage Salad with Corn is very easy to prepare! It will only take you 15 minutes to prepare it! With simple ingredients and easy steps, I can’t think of any reason why you shouldn’t give this recipe a try! I promise you that it is worth all your time and effort! Invite your friends over and surprise them with this spectacular salad! Also, don’t forget to share this recipe with them. Enjoy!
Ingredients:
3 tablespoons olive oil
1 ½ tablespoons vinegar
½ English cucumber, sliced
½ teaspoon pepper or to taste
½ teaspoon salt or to taste
⅓ c chopped dill
½ medium cabbage about 1 ½ pound
1 c corn, frozen and thawed or canned
Directions:
Slice the cabbage into thin cuts. I used a mandolin for this step. I highly recommend it.
Put the cabbage slices into a large bowl, then sprinkle salt and pepper on top. Now, with your clean hands, squeeze the cabbage to get most of the liquid content out.
Add the rest of the ingredients, then stir everything until well incorporated. Taste, then add more seasonings if needed.
Serve and enjoy!
Notes:
I highly suggest using green, red, or Napa cabbage for this recipe for the best result.
For the cucumbers, try using Persian or Fresh English.
You can use avocado oil instead of extra virgin olive oil in this recipe.
You can chill this salad in the fridge first before serving.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 1 day. I highly suggest eating them right away!
Feel free to add these things to the salad.
shredded carrots
diced apples
cooked chicken pieces
diced bell pepper
peas instead of corn
chopped tomatoes
Nutrition Facts:
Calories: 173 kcal | 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
- 3 tablespoons olive oil
- 1 ½ tablespoons vinegar
- ½ English cucumber, sliced
- ½ teaspoon pepper or to taste
- ½ teaspoon salt or to taste
- ⅓ c chopped dill
- ½ medium cabbage about 1 ½ pound
- 1 c corn, frozen and thawed or canned
Instructions
Slice the cabbage into thin cuts. I used a mandolin for this step. I highly recommend it.
Put the cabbage slices into a large bowl, then sprinkle salt and pepper on top. Now, with your clean hands, squeeze the cabbage to get most of the liquid content out.
Add the rest of the ingredients, then stir everything until well incorporated. Taste, then add more seasonings if needed.
Serve and enjoy!
Notes
I highly suggest using green, red, or Napa cabbage for this recipe for the best result. For the cucumbers, try using Persian or Fresh English. You can use avocado oil instead of extra virgin olive oil in this recipe. You can chill this salad in the fridge first before serving. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 1 day. I highly suggest eating them right away! Feel free to add these things to the salad. shredded carrots diced apples cooked chicken pieces diced bell pepper peas instead of corn chopped tomatoes
