CABBAGE SALAD WITH CORN
This Cabbage Salad with Corn is made with only a few ingredients and it tastes fantastic! It makes the perfect side dish for almost any kind of meal.
Provided by Tania Sheff
Categories Lunch
Time 15m
Number Of Ingredients 8
Steps:
- Start by slicing the cabbage very thinly. You can use a mandoline to help you slice, if you have one.
- Place the sliced cabbage into a large mixing bowl and add salt and pepper. Using your hands, massage the cabbage (as if you are kneading dough). This will soften the cabbage and release some juices so that it will become moist.
- Add all of the remaining ingredients and mix well. Serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
LATIN CABBAGE AND CORN SALAD
When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!
Provided by Dave Lieberman
Time 10m
Yield about 6 servings
Number Of Ingredients 10
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.
GREEN BEANS, CORN AND CARROT SALAD
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it's pretty, too.
Provided by Melissa Clark
Categories salads and dressings
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
- Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
- In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 166 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING
Provided by Pam Anderson
Categories Salad Fruit Herb Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Corn Bell Pepper Carrot Summer Vegan Raw Cabbage Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
CARROT CABBAGE SLAW
This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
SUMMER CORN AND CABBAGE SALAD
Make and share this Summer Corn and Cabbage Salad recipe from Food.com.
Provided by NELady
Categories Corn
Time 2h31m
Yield 4 side dish servings, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g
CARROT, CABBAGE AND CORN SALAD
Steps:
- Mix all ingredients in a large bowl.
- Cover and refrigerate for 10 minutes.
- Serve as a side with your favorite lunch or dinner.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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