Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. It is loaded with fresh green cabbage, grilled corn, crispy green beans and fresh herbs. Have it as a complete meal by adding grilled sliced chicken and you have yourself a great lunch or dinner. It’s best to let the salad rest for 30-60 minutes to meld the flavours, but to be honest the next day it tastes even better.
Ingredients Needed for Cabbage and Corn Salad
- Green cabbage– choose bright green that looks fresh and comes with tight and crisp, not damaged leaves.
- Corn –Â 2 ears of fresh corn, husks removed.
- Green Beans – choose fine green beans, trimmed
- Fresh Italian Parsley– finely chopped Italian parsley to release its aroma, making this dish the very best you will ever taste!
- Fresh Mint Leaves – finely chopped mint to release a delicious minty aroma.
- Avocado Oil– love how light this oil is and it works great in this recipe. It an also be substituted for grape seed or sunflower oil.
- Lime Juice – freshly squeezed limes work best.
- Salt and pepper– this salad loves salt and pepper so feel free to adjust the amounts to taste, especially after refrigeration.
How to Make Cabbage and Corn Salad
Make the Dressing Combine the lime juice, honey, salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
Shred Cabbage & Toss: Shred the cabbage using a mandolin or cut it as finely as you can using a sharp knife, and place it in a large bowl.
Corn: Preheat the grill to medium heat.
Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill corn for 7 minutes or until ears is lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place them in a large mixing bowl. See tip. (Alternative method: Use an air fryer to grill the corn for about 10 mins at 200°C.)
Green Beans The trick is to only blanch the green beans in salted water for a few minutes so that they turn bright green and become crisp and tender. Bring a pot of boiling salted water to a boil. Blanch the green beans for 2 mins and then remove and place into an ice bath to stop cooking. Make sure to dry them well.
Combine: Add the corn, chopped Italian parsley, chopped mint leaves and the dressing to the cabbage and toss everything well together.
Â
- 2 Ears Fresh Corn, Husked with Silks Removed
- 4 Cups Green Cabbage, Cored, Very Thinly Sliced
- 2 Tbles Fresh Mint Leaves Finely Chopped
- 2 Tbles Italian Parsley Finely Chopped
- 100 Gr Fine Green Beans Trimmed
- ½ Cup Toasted Almond Flakes
- ¼ cup Lime Juice
- 2 Tsps Honey
- 2 Tbles Oil (I used Avocado Oil)
- Coarse Salt and Freshly Ground Black Pepper
- Combine the lime juice, honey, salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
- Adjust seasoning with more salt & pepper to taste.
- Put in a salad dressing container and refrigerate until needed.
- Preheat grill to medium heat.
- Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill corn for 7 minutes or until ears is lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl. See tip.
- Bring a pot of boiling salted water to a boil. Blanch the green beans for 2 mins and then remove and place into an ice bath to stop cooking. Dry them well.
- Assemble the salad by adding the corn, chopped Italian parsley, chopped mint leaves and trimmed green beans to the cabbage, pour over the dressing and toss everything well together.
- Just before serving sprinkle with toasted flaked almonds.
Â
Â
Â
Â
