Description

This light and refreshing cabbage salad is packed with sweet corn, crunchy veggies, and a tangy dressing. It’s the perfect side dish for barbecues, tacos, or a healthy meal.

Ingredients

Units Scale

3 cups green cabbage, shredded

1 cup red cabbage, shredded (optional, for color)

1 cup corn (fresh, canned, or frozen & thawed)

1/2 cup red bell pepper, diced

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro or parsley, chopped

1/2 cup shredded carrots (optional)

For the Dressing:

3 tablespoons olive oil

2 tablespoons lime juice (or lemon juice)

1 teaspoon honey (or maple syrup for vegan option)

1/2 teaspoon Dijon mustard (optional, for extra tang)

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salad

In a large bowl, combine green cabbage, red cabbage, corn, bell pepper, cucumber, red onion, carrots, and cilantro. Toss well.

2. Make the Dressing

In a small bowl, whisk together olive oil, lime juice, honey, mustard, salt, and black pepper until smooth.

3. Toss & Serve

Pour the dressing over the salad and toss until everything is evenly coated.
Let the salad sit for 10–15 minutes to absorb the flavors before serving.

Notes

For a creamy version, add ½ cup mayonnaise or Greek yogurt instead of the vinaigrette.

Add avocado, feta cheese, or sunflower seeds for extra texture and flavor.

This salad keeps well in the fridge for up to 2 days, making it great for meal prep!