Red cabbage salad with corn

Salad for connoisseurs of health and taste. Cooking is easy! It turns out bright and colorful. It is fast and tasty, vitamin-rich and nutritious, and will especially appeal to adherents of a healthy diet and vegetarians, although everyone should try it without exception.

sharlis

Recipe author

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Composition / ingredients

servings:

Red cabbage

400

Onion

250

Horseradish (grated)

Lemon juice

Vegetable oil

Corn (crispy cornflakes are possible)

200

Parsley

to taste

Dill

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 46 % 11 g

Carbohydrates 46 % 11 g

138 kcal

GI: 55 / 0 / 45

Step-by-step cooking

Cooking time: 15 min

Step 1:
If you don't know how to make a red cabbage salad with corn yet, then read the recipe that will help you figure it out. We prepare all the products that we will need for this dish.
Step 2:
Cut the cabbage into thin noodles.
Step 3:
Now put it in a colander and pour boiling water over it. After the cabbage cools down, put it in a deep bowl, sprinkle with salt, rub with your hands and mix.
Step 4:
Horseradish is cleaned and rubbed on a fine or medium grater.
Step 5:
Peel and chop the onion. Pour it into a bowl with cabbage. We also send canned corn and prepared horseradish here. Salt everything to taste, pour in vegetable oil (preferably unrefined) and mix.
Step 6:
I also advise you to add pre-washed and chopped parsley and dill, you can also put a green onion - such a mix of greens will give the dish additional colors and benefits.
Step 7:
Let the finished salad brew a little and put it in a salad bowl. Additionally, you can decorate the dish with circles of red bell pepper and sprigs of fresh herbs.

Salad can be additionally sprinkled with lemon juice. Although you can take apple or cherry juice instead. Most likely, each of you, having heard about Korean cuisine, will immediately say – oh, so is it carrots in Korean or eggplants? No, Korean food is more complicated and more striking. Korean culinary recipes are based on the knowledge of a whole mass of secrets that give an oriental taste to vegetable, fish or meat salads. And Korean has a lot in common with other oriental cuisines, say, with Japanese. The same predominance of pork, soy, eggs, rice and vegetables. There are many recipes with vegetables, which occupy an equally important place among Koreans. I presented you one of the recipes - a salad of red cabbage with corn. Fortunately, red cabbage is not a shortage, and it is inexpensive. You can eat as an independent dish. Bon appetit!