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.
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.
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.
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.
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.
3. Add all of the remaining ingredients and mix well. Serve.
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.
More Tasty Cabbage Recipes:
Video Tutorial
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Cabbage Salad with Corn
Ingredients
- 1/2 medium cabbage about 1 1/2 lb.
- 1/2 English cucumber, sliced
- 1 cup corn frozen and thawed or canned
- 1/3 cup chopped dill
- 1 1/2 tbsp. vinegar
- 3 tbsp. olive oil
- 1/2 tsp. salt or to taste
- 1/2 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.
Made this for lunch but ran out of vinegar, so I used red wine vinegar. Added some canned tuna, dried cranberries and salted sunflower seeds. So goooood. Thanks for the idea!
Sounds yummy! Thanks for sharing!
Sounds yummy, Somchith!
I made this for church and everyone loved it! I cheated though and used a bag of shredded cabbage. I think it’s such a versatile recipe as well because you could add cranberries or chopped apple or whatever to it.
Thank you, Beth!
I spend each weekend with my 82 yr old father, who recently lost his wife. Since my mother typically cooked for him, he likes the comfort it provides him when I do. However, cooking meals and leftovers for the week is not only exhausting but also difficult to find recipes the heat well or last well days later in the refrig. I know this might not be new to some BUT I found that coring the cucumbers prior to cutting them preserves their crunchiness and prevents watery salads that I can make a day ahead and he eat throughout the week. Hope this helps someone. Thanks for the recipe as I had cabbage and wanted to make a cold side dish.
Hi Alex! Thank you for the cucumber tip! Hope you’ll find more tasty recipes on my site and cook them for your father.
Made this on the weekend and it was a huge hit ……very nice change and so refreshing.
The dill was an extra special addition ! Definitely a keeper !
Thank you so much, Betty!