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    Home » Salad

    Cabbage Salad with Corn

    Oct 12, 2021 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This Cabbage Salad with Corn is made with only a few ingredients and it tastes fantastic! It makes the perfect side dish for almost any kind of meal.

    Cabbage Salad in a white bowl

    You are going to fall in love with the combination of cabbage, crunchy cucumbers, and sweet corn. This Cabbage Salad with Corn is so easy to make and it's bursting with flavors and vitamins!

    Cabbage is one of my favorite vegetables. I love it baked, sautéed, pickled, and, of course, fresh in a salad. This Cabbage Salad with Corn recipe is a staple at my family because of its simplicity and the fact that it pairs well with almost any food. Not to mention that it’s also very healthy.

    Before we get to the recipe, let's just take a moment and learn how to select the right cabbage.

    Video Tutorial

    How to Select Cabbage

    You’ll need regular green cabbage for this salad. When selecting cabbage, pay attention to its shape. If the stem where the cabbage was cut is sticking out a bit and the cabbage has a rather oval shape, it indicates that this cabbage has hard leaves that are tough to chew. Try to buy a circular cabbage with a stem that is not sticking out. This cabbage has a much softer texture and very mild flavor. Check out the image below to get a better idea.

    two types of cabbage

    Main Ingredients

    Cabbage. Green cabbage works best in this recipe. However, red or Napa cabbage can be used also.

    Cucumbers. Fresh English, Persian, or pickling cucumbers. Leave the skin on or peel it.

    Corn. I usually use frozen and thawed corn. Canned and home-boiled corn can be used instead.

    Dill. My favorite herb! If you are not a fan, green scallions or chives make a great substitute.

    Oil. I prefer using extra virgin olive oil. Avocado and grapeseed oil are also great for this salad.

    Vinegar. Vinegar adds a nice zing to the salad. Regular white or apple cider vinegar can be used.

    Salt + Pepper.

    How to Make Cabbage Salad with Corn

    1. Start by slicing the cabbage very thinly. You can use a mandoline to help you slice, if you have one.

    slicing the cabbage very thinly

    2. Place the sliced cabbage into a large mixing bowl and add salt and pepper. Using your hands, massage the cabbage (as if you are kneading dough). This will soften the cabbage and release some juices so that it will become moist.

    massaging the cabbage with salt

    3. Add all of the remaining ingredients and mix well. Serve.

    mixing cabbage with corn and cucumbers
    Cabbage Salad on a spoon

    Recipe Variations

    This Cabbage Salad with Corn recipe is very flexible and easy to customize. Here are some great ideas:

    • Add chopped tomatoes
    • Use peas instead of corn
    • Add diced bell pepper
    • Add shredded carrots
    • Add cooked chicken pieces
    • Add diced apples

    How to Store this Salad

    This Cabbage Salad is best when eaten fresh. That said, you can store the leftovers refrigerated in an airtight container for up to 24 hours. It can technically store longer than that, but the cucumbers will become very soggy, and it won't be as appetizing.

    Cabbage Salad in a bowl

    More Tasty Cabbage Recipes:

    • Cabbage and Ham Salad
    • Side Salad
    • Easy Pickled Cabbage
    • The Best Fried Cabbage
    • Addictive Asian Cabbage Salad

    Cabbage Salad with Corn

    Tania Sheff
    This Cabbage Salad with Corn is made with only a few ingredients and it tastes fantastic! It makes the perfect side dish for almost any kind of meal.
    4.62 from 90 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Lunch
    Cuisine American
    Servings 4 servings
    Calories 173 kcal

    Ingredients
      

    • ½ medium cabbage about 1 ½ lb.
    • ½ English cucumber, sliced
    • 1 cup corn frozen and thawed or canned
    • ⅓ cup chopped dill
    • 1 ½ tbsp. vinegar
    • 3 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp. pepper or to taste

    Instructions
     

    • Start by slicing the cabbage very thinly. You can use a mandoline to help you slice, if you have one.
    • Place the sliced cabbage into a large mixing bowl and add salt and pepper. Using your hands, massage the cabbage (as if you are kneading dough). This will soften the cabbage and release some juices so that it will become moist.
    • Add all of the remaining ingredients and mix well. Serve.

    Notes

    HOW TO STORE THIS SALAD

    This Cabbage Salad is best when eaten fresh. That said, you can store the leftovers refrigerated in an airtight container for up to 24 hours. It can technically store longer than that, but the cucumbers will become very soggy, and it won’t be as appetizing.

    Nutrition

    Calories: 173kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 263mgPotassium: 361mgFiber: 4gSugar: 6gVitamin A: 554IUVitamin C: 48mgCalcium: 62mgIron: 1mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    322.2K shares
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    Filed Under: All Recipes, Lunch, Salad, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Lakics Gabriella Anna says

      September 12, 2023 at 3:16 am

      5 stars
      Nagyon szuper recept, de lenne kérdésem, céklával szeretném az uborkát helyettesíteni. Meg főzzem, vagy nyersen gyaluljam le a céklát? Köszönöm válasz Üdv Gabriella.

      Reply
      • Tania Sheff says

        September 12, 2023 at 8:06 am

        Hi Gabriella! Which language is this?

        Reply
    2. Karen says

      March 29, 2023 at 3:22 pm

      5 stars
      I used what I had on hand.
      Cabbage, dill, salt, pepper, mini sweet peppers, fresh radish and a can of mixed veggies that had carrots, peas, corn, green beans, and celery that I’d usually use to make quick soup. Followed all else. A hit with family. Done so quickly and the crunchiness of cabbage is so good. Thanks for a beginning and a valuable recipe.

      Reply
      • Tania Sheff says

        March 29, 2023 at 6:20 pm

        Thank you so much, Karen!

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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