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Napa Cabbage and Corn Salad

Delicious and light — the best addition to any dish! This napa cabbage and corn salad is striking in its lightness and its magical combination of flavors. Crisp fresh cabbage and sweet, plump corn make a wonderful impression together with the dressing. You can lighten the dish by using yogurt instead of mayonnaise — in which case you'll want to add depth and a sharp edge with mustard. This salad requires no cooking, which cuts the prep time considerably and lets you use it as an emergency dish when guests turn up unexpectedly.

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Salad with Chinese cabbage and corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 21 % 3 g
Carbohydrates 64 % 9 g
68 kcal
GI: 22 / 78 / 0
  • Remove the outer leaves from a large head of napa cabbage and shred it finely. If the pieces are too big, the finished salad won't be as tender and pretty when served as in the photo. A special shredder is the most convenient tool for this. If you don't have one, cut with a knife, peeling off and stacking several same-sized leaves at a time. Wash the green onion and dry it with a towel or air-dry it — no water from washing should get into the salad. Finely chop it and combine the cabbage and onion in a deep bowl. Open the can of corn, drain off the liquid, and don't rinse it with water! Add the corn to the cabbage-and-onion mixture. Napa cabbage is crisp and springy, yet not coarse like regular green cabbage. There's no need to knead it with salt; leave it as is. In a separate bowl, make the dressing. Combine the mayonnaise and plain unsweetened yogurt, squeeze in the lemon juice, and add salt and ground pepper. Mix the sauce with a fork until all the ingredients are smooth and evenly combined. If you'd like to lower the salad's calorie count so you can enjoy it guilt-free at a late dinner, replace all the mayonnaise with the same amount of yogurt. In that case, use mustard to add a sharp, zesty edge to the flavor. Dress the vegetable mixture with the prepared dressing. Mix gently and serve right after making it. This salad makes an ideal accompaniment to a main meat or fish dish or to baked vegetables. It can even serve as a light main course. And it'll look right at home on a holiday table, too. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acidophilus milk 3.2% fat content - 58  kcal/100g
  • 'Rastishka' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'Agusha' - 87  kcal/100g
  • 'Actimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'Mazhetel' - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Plain yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Table mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Canned sweet corn - 79  kcal/100g

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