Cabbage and Corn Salad
Cabbage and Corn Salad
Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. It is loaded with fresh green cabbage, grilled corn, crispy green beans and fresh herbs. Have it as a complete meal by adding grilled sliced chicken and you have yourself a great lunch or dinner. It’s best to let the salad rest for 30-60 minutes to meld the flavours, but to be honest the next day it tastes even better.Make the Dressing Combine the lime juice, honey, salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.Shred Cabbage & Toss: Shred the cabbage using a mandolin or cut it as finely as you can using a sharp knife, and place it in a large bowl.Corn: Preheat the grill to medium heat.Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill corn for 7 minutes or until ears is lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place them in a large mixing bowl. See tip. (Alternative method: Use an air fryer to grill the corn for about 10 mins at 200°C.)Green Beans The trick is to only blanch the green beans in salted water for a few minutes so that they turn bright green and become crisp and tender. Bring a pot of boiling salted water to a boil. Blanch the green beans for 2 mins and then remove and place into an ice bath to stop cooking. Make sure to dry them well.Combine: Add the corn, chopped Italian parsley, chopped mint leaves and the dressing to the cabbage and toss everything well together.
Ingredients
- 2 Fresh Corn Cobs Husked with Silks Removed
- 4 Cups Green Cabbage Very Thinly Sliced
- 2 Tbles Fresh Mint Leaves Finely Chopped
- 2 Tbles Italian Parsley Finely Chopped
- 100 Gr Fine Green Beans Trimmed
- 1/2 Cup Toasted Almond Flakes
Dressing
- 1/4 Cup Lime Juice
- 2 Tsps Honey
- 2 Tbles Oil I used Avocado Oil
- Coarse Salt
- Freshly Ground Pepper
Instructions
For the Dressing
- Combine the lime juice, honey, salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
- Adjust seasoning with more salt & pepper to taste.
- Transfer to a salad dressing container and refrigerate until needed.
- For the Salad
- Preheat grill to medium heat.
- Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill corn for 7 minutes or until ears is lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl. See tip.
- Bring a pot of boiling salted water to a boil. Blanch the green beans for 2 mins and then remove and place into an ice bath to stop cooking. Dry them well.
- Assemble the salad by adding the corn, chopped Italian parsley, chopped mint leaves and trimmed green beans to the cabbage, pour over the dressing and toss everything well together.
- Just before serving sprinkle with toasted flaked almonds.
- Serve cold.
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