I make this light salad when in a hurry; when no inspiration – corn cabbage salad, even when something sometimes aches I turn to this salad, but most frequently when I feel like I should eat something nutritious and healthy, I take out a head of cabbage, sharp knife and start chopping.
So, you guessed it, this cabbage corn salad is my favorite dish – well, one of many, but I do make it quite often. I make it so frequently that I don’t need measuring spoons anymore, and over the years I even developed a few versions of this salad. Three, more precisely. They are all nice, and they all have the same basic ingredients, and depending on the time of the year and occasion when you make it, corn cabbage salad can be a true raw super food dish (I make this variation most of the time, especially during the early spring) and all it needs as a side are few olives and toast of some good wholegrain bread. Then, you can make it with a red cabbage and toasted sesame seeds, serve it with some nice red wine during a fancy dinner, or you can even add a few spoons of sour cream and mayonnaise in and serve it on your New Year’s Eve dinner table – I know I will ;)
Corn Cabbage Salad Recipe
- 1 onion (or smaller leek)
- ¼ of a cabbage head (approximately 200 g /7 ounces)
- 200 grams / 7 ounces frozen sweet corn
- 2 tablespoons lemon juice (or 1 ½ teaspoons of vinegar)
- ½ teaspoon salt
- 2 tablespoons olive oil
- 3 or 4 tablespoons sesame seeds
- *3 tablespoons of vegan sour cream and 3 tablespoons of vegan mayonnaise for the third salad version
- wooden board
- measuring spoon
- small cooking pot
- glass serving bowl
- *skillet for frying sesame seeds for the second and third salad variation
- First thing you should do is to put the small amount of water (about one cup) in a pot and wait until it boils. Take the pot off the heat and only then add the frozen sweet corn. This way, the corn will defrost, but it will stay raw. Now take one sharp knife and onion (if you prefer, you can replace it with one smaller leek, or even make a combination of these two alliums), cut it into smaller pieces, put it in a glass bowl and immediately add lemon (or vinegar) and salt. This way the onion will absorb the lemon, it will get milder taste and people will not notice that you were eating it ;)
- Ok, as for the cabbage goes, you can chop or grate it. If you plan to eat corn salad right away, you should grate it. Grated cabbage is moist and tender right away; but if you’re making your salad a few hours before serving, the thinly chopped cabbage is better solution. It will slowly release its juices and become soft just in a time for serving.
- Add the cabbage with olive oil into the bowl.
- Drain the corn through the colander and add into a bowl together with sesame seeds. Mix everything together and set aside for at least 15 minutes for the flavors to meld together.
- Taste it and add seasoning if necessary.
Red Cabbage Corn Salad Variation
For this variation of corn salad you should replace green cabbage with the red one, regular onion with the red onion and lightly toast the sesame seeds in a skillet. This way salad will resemble a cabbage slaw, but with a sweeter orient touch.
Sour Cream Mayonnaise Cabbage Salad Variation
This version is heavier and calorie-dense salad. It’s basically the same corn cabbage salad, but with an addition of vegan mayo and sour cream and lightly toasted sesame seeds. It tastes wonderful though and it’s perfect to serve around the Christmas time, at least in my home…