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Peking cabbage salad with corn

Napa Cabbage Salad with Corn

Great for anyone watching their weight, and for fasting days too! A salad isn't exactly a full meal, of course, but it can stand in for dinner. Healthy and low in calories. You can make it with regular white cabbage, but napa cabbage gives a more delicate flavor. Choose a head with white-yellow leaves - it's riper and juicier than the green kind.

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Napa cabbage

Canned corn (1 can)

400

Carrots (fresh)

Green onion

Garlic

Fresh herbs (dill, parsley)

Lemon juice (fresh)

Vegetable oil

Sugar (heaping)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 35 % 6 g

Carbohydrates 53 % 9 g

97 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 20 min

Step 1:

Rinse the cabbage, cut it lengthwise in half, and shred (chop) it on the coarse side.
Step 2:

Coarsely grate the carrot. Finely chop the green onion and dill (remove the tough stems). You can add other herbs if you like or have them on hand.
Step 3:

Put the cabbage in a bowl and scrunch it lightly with your hands. Add the herbs and corn.
Step 4:
Make the dressing:
- mince the garlic, add a little salt, the sugar, and lemon juice, and mix very well.
Step 5:

Dress it right before serving. Enjoy!

Don't store this salad already dressed, or it will collapse, release water, and look unappetizing. If you need to prep it ahead, just put all the ingredients in a bowl without mixing, and keep the dressing separate. Cover it with plastic wrap and refrigerate; mix and dress it when needed.