Corn And Red Cabbage Salad Food

RED CABBAGE AND CORN SALAD

Red Cabbage and Corn Salad image

Refreshing and bright, this Red Cabbage and Corn Salad makes a perfect lunch or side dish. It comes together in minutes and is full of flavor!

Provided by Tania Sheff

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

1/3 cup good-quality mayo
1 tbsp. lemon juice
1/2 tbsp. vinegar (regular or apple cider)
1/2 tbsp. sugar
1/4 tbsp. black pepper
1/4 tbsp. salt
1 small red cabbage (about 1 1/2 lbs.)
1 can (14.75 oz. Del Monte Golden Sweet Whole Kernel Corn)
1 lb. of cooked chicken (boiled, baked, or rotisserie)

Steps:

In a small bowl, mix all of the dressing ingredients together. Set aside.
Cut out the cabbage core. Gently remove 4-5 outer leaves, rinse, and reserve for later.
Quarter and finely shred the cabbage. Place it into a large bowl.
Cut the chicken into small, bite-sized pieces.
Drain the liquid out of the corn.
Add the chopped chicken and corn to the bowl with the shredded red cabbage, and pour the dressing on top. Mix well.
Divide the salad between the reserved leaves and serve immediately.

Nutrition Facts : Calories 434 kcal, Carbohydrate 21 g, Protein 38 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 697 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

GRILLED CORN AND RED CABBAGE SLAW

Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories Salad Coleslaw Recipes No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING

Cabbage and Corn Slaw with Cilantro and Orange Dressing image

Provided by Pam Anderson

Categories Salad Fruit Herb Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Corn Bell Pepper Carrot Summer Vegan Raw Cabbage Cilantro Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

SUMMER CORN AND CABBAGE SALAD

Summer Corn and Cabbage Salad image

Make and share this Summer Corn and Cabbage Salad recipe from Food.com.

Provided by NELady

Categories Corn

Time 2h31m

Yield 4 side dish servings, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium fresh ears of corn or 1 (10 ounce) package frozen whole kernel corn
1 1/2 cups shredded green cabbage
1 medium sweet pepper (red, green or yellow)
1 stalk celery, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2

SIMPLE RED CABBAGE SALAD

Simple red cabbage salad image

Delicious Turkish style red cabbage salad that's perfect with kebabs, stews and meat.

Provided by Vidar Bergum

Categories Vegan

Number Of Ingredients 5

Ingredients

1/2 medium red cabbage, core discarded, thinly sliced
1 tbsp red wine vinegar (or another vinegar you like)
3 tbsp extra virgin olive oil
15 g leaves of flat leaf parsley, roughly chopped
salt and pepper

Steps:

Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.

QUICK & EASY RED CABBAGE COLESLAW WITH SWEET CORN & CILANTRO (VEGAN OPTION)

Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option) image

This is the ultimate red cabbage coleslaw, and it's a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you'll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!

Provided by Nicki Sizemore

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 medium head red cabbage, very thinly sliced
1 cup fresh or frozen sweet corn kernels, defrosted if frozen
1 scallion, thinly sliced
1/4 cup coarsely chopped fresh cilantro

Steps:

In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
Toss everything together to coat in the dressing. Season with salt and pepper to taste.

CABBAGE SALAD WITH CORN

Cabbage Salad with Corn image

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.

Provided by Tania Sheff

Categories Lunch

Time 15m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CABBAGE AND CORN SLAW

Cabbage and Corn Slaw image

This crunchy slaw is sweet, spicy and creamy thanks to corn, cayenne and sour cream.

Categories slaw slaw recipes coleslaw cabbage and corn slaw cabbage slaw corn slaw side dish taco topping summer side dish summer side dish recipes

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

2 tbsp. sour cream
2 tbsp. lime juice
1/8 tsp. cayenne
2 c. shredded green or red cabbage
1/4 c. corn kernels (from 1/2 ear)
1 green onion, sliced
2 tbsp. cilantro, chopped

Steps:

In bowl, whisk together sour cream, lime juice, cayenne and 1/4 teaspoon salt. Toss with shredded green or red cabbage and corn kernels.
Let stand, tossing often, for 10 minutes. Stir in green onion and cilantro.

LATIN CABBAGE AND CORN SALAD

Latin Cabbage and Corn Salad image

When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!

Provided by Dave Lieberman

Time 10m

Yield about 6 servings

Number Of Ingredients 10

Ingredients

2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Steps:

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

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