Cabbage Salad with Corn

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:

• Cabbage and Ham Salad
• Easy Pickled Cabbage
• The Best Fried Cabbage
• Red Cabbage and Corn Salad

Video Tutorial

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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.

4.61 from 23 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course Lunch

Cuisine American

Servings 4 servings

Calories 173 kcal

Ingredients

  

1x2x3x

• 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.

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!