Cabbage Salad with Corn

PREP TIME: 15 mins | TOTAL TIME: 15 mins | SERVINGS: 4

My new favorite! This Cabbage Salad with Corn is a great side dish to almost any kind of meal. It’s easy to make and made with just a couple of readily available ingredients. Plus, this recipe is super versatile and easy to customize. If desired, you can throw in some chopped tomatoes, diced bell pepper, shredded carrots, cooled chicken pieces, and/or diced apples. You can also use peas in place of corn. This salad is best consumed fresh, but you can keep any leftovers in airtight containers in the fridge for up to 24 hours.

I immediately fall in love with this salad and this has become a staple at home. The combination of cabbage, crunchy cucumbers, and sweet corn brings this salad to the next level. And this salad is also bursting with vitamins and flavors! If cabbage is your favorite vegetable, this recipe is a must-try! This salad is pretty simple. It’s a no-fuss to make and super healthy, too!

INGREDIENTS

3 tablespoons olive oil

½ English cucumber, sliced

⅓ c. chopped dill

1 ½ tablespoons vinegar

½ medium cabbage about 1 ½ pounds

½ teaspoon salt or to taste

1 c. corn, frozen and thawed or canned

½ teaspoon pepper or to taste

How to make Cabbage Salad with Corn

Step 1: Slice the cabbage very thin. I use a mandoline to do this.

Step 2: Into a large mixing bowl, place the sliced cabbage and season with salt and pepper. Massage the cabbage using your hands until the cabbage is soft and has released some of the juices.

Step 3: Then, add the rest of the ingredients and mix well.

Step 4: Serve the salad immediately with any meal. Enjoy!

NOTE:

I love serving this salad, but you can also keep any leftovers in an airtight container and store them in the fridge for up to 24 hours.

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

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Cabbage Salad with Corn

My new favorite! This Cabbage Salad with Corn is a great side dish to almost any kind of meal. It's easy to make and made with just a couple of readily available ingredients. Plus, this recipe is super versatile and easy to customize. If desired, you can throw in some chopped tomatoes, diced bell pepper, shredded carrots, cooled chicken pieces, and/or diced apples. You can also use peas in place of corn. This salad is best consumed fresh, but you can keep any leftovers in airtight containers in the fridge for up to 24 hours.

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 173 kcal

Ingredients

  

• 3 tablespoons olive oil
• ½ English cucumber sliced
• ⅓ c. chopped dill
• 1 ½ tablespoons vinegar
• ½ medium cabbage about 1 ½ pounds
• ½ teaspoon salt or to taste
• 1 c. corn frozen and thawed or canned
• ½ teaspoon pepper or to taste

Instructions

 

• Slice the cabbage very thin. I use a mandoline to do this.
• Into a large mixing bowl, place the sliced cabbage and season with salt and pepper. Massage the cabbage using your hands until the cabbage is soft and has released some of the juices.
• Then, add the rest of the ingredients and mix well.
• Serve the salad immediately with any meal. Enjoy!

Notes

I love serving this salad, but you can also keep any leftovers in an airtight container and store them in the fridge for up to 24 hours.