Corn Cabbage Salad
  • 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
  • knife
  • wooden board
  • grater
  • measuring spoon
  • small cooking pot
  • colander
  • glass serving bowl
  • *skillet for frying sesame seeds for the second and third salad variation
  1. 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 ;)
  2. 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.
  3. Add the cabbage with olive oil into the bowl.
  4. 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.
  5. Taste it and add seasoning if necessary.
Recipe by JasminCookBook at