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4.61 from 23 votes

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.
Prep Time15 mins
Total Time15 mins
Course: Lunch
Cuisine: American
Keyword: Cabbage Salad Recipe
Servings: 4 servings
Calories: 173kcal
Author: Tania Sheff


  • 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


  • 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.




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.


Calories: 173kcal | 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