Corn And Red Cabbage Salad Recipes

GRILLED CORN AND RED CABBAGE SLAW

Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories Salad Coleslaw Recipes No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

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.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

CORN AND RED CABBAGE SALAD

Corn and Red Cabbage Salad image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups frozen or canned corn, thawed and/or drained
1 cup sliced red cabbage
2 tablespoons chopped fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

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

SUMMER CORN AND CABBAGE SALAD

Summer Corn and Cabbage Salad image

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

Ingredients

3 medium fresh ears of corn or 1 (10 ounce) package frozen whole kernel corn
1 1/2 cups shredded green cabbage
1 medium sweet pepper (red, green or yellow)
1 stalk celery, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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

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