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Red cabbage salad with corn

Red Cabbage Salad with Corn

A salad for those who appreciate both health and flavor. Easy to make! It turns out bright and colorful. It's quick and tasty, vitamin-rich and nourishing, and will especially appeal to healthy-eating enthusiasts and vegetarians — though everyone should give it a try.

sharlis

Recipe author

Composition / ingredients

Servings:

Red cabbage

400

Onion

250

Horseradish (grated)

Lemon juice

Vegetable oil

Corn (crispy corn flakes also work)

200

Parsley

Dill

Salt

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

Cooking method

Cooking time: 15 min

Step 1:

If you don't yet know how to make a red cabbage salad with corn, read this recipe and it'll all become clear. Gather all the ingredients you'll need for this dish.
Step 2:

Cut the cabbage into thin shreds.
Step 3:

Now put it in a colander and pour boiling water over it. Once the cabbage has cooled, transfer it to a deep bowl, sprinkle with salt, scrunch it with your hands, and mix.
Step 4:

Peel the horseradish and grate it on a fine or medium grater.
Step 5:

Peel and chop the onion. Add it to the bowl of cabbage. Add the canned corn and the prepared horseradish too. Salt everything to taste, pour in vegetable oil (unrefined is best), and mix.
Step 6:

I'd also suggest adding pre-washed and chopped parsley and dill, and you can add green onion too — a mix of herbs like this gives the dish extra color and goodness.
Step 7:

Let the finished salad rest a little, then transfer it to a serving bowl. You can also garnish the dish with red bell pepper rings and sprigs of fresh herbs.

You can give the salad an extra splash of lemon juice — or use apple or cherry juice instead. Most people, hearing "Korean cuisine," will picture Korean-style carrots or eggplant. But Korean food is more complex and varied than that. Korean recipes rely on a whole host of secrets that give vegetable, fish, or meat salads their distinctive Eastern flavor. Korean cuisine has a lot in common with other Asian cuisines, like Japanese — the same prominence of pork, soy, eggs, rice, and vegetables. There are also many vegetable recipes, which hold an equally important place for Koreans. Here I've shared one of them — a red cabbage salad with corn. Happily, red cabbage isn't hard to find and is inexpensive. You can eat it on its own as a stand-alone dish. Enjoy!