Corn And Red Cabbage Salad Recipes

LATIN CABBAGE AND CORN SALAD

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.

GRILLED CORN AND RED CABBAGE SLAW

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.

RED CABBAGE AND CORN SALAD

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.

CORN AND RED CABBAGE SALAD

Steps:

• Combine all ingredients in a large bowl and toss to combine.

SUMMER CORN AND CABBAGE SALAD

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.