Vegetables, due to their aroma, nutritional value and excellent fresh taste, rightfully occupy their rightful place in the preparation of a variety of delicious, summer-style fresh dishes. Whatever you say, it is vegetables, fresh and young, that are storehouses of vitamins P and C, provitamin A, a large list of mineral salts, carbohydrates, a large number of microelements, and phytoncides.
Moreover, variety fresh vegetables and a salad diet are a great combination for a healthy diet.
And if we combine vegetables with meat, fish and dairy components, then the body will receive the most complete complex of all vitamins and microelements that are useful and necessary for the body’s functioning.
For cooking healthy recipe fresh cabbage salad we need:
300 grams of fresh young white cabbage;
3 fresh cucumbers;
jar canned corn(if there is fresh, then freshly cooked is better);
one tomato;
200 grams of fresh goat cheese;
salt, pepper to taste;
olive oil.
Fresh cabbage salad recipe
Open the can of corn, drain the liquid in it and pour it into a deep dish.
We wash the tomatoes well in running water, remove the parts we don’t need and cut them into small slices.
We also wash the cucumbers and peel them. This way we will get rid of excess nitrates (if the cucumbers are too early or in the greenhouse).
It’s better to take, of course, dirt ones.
Cut them into equal-sized half rings.
Finely chop the fresh cabbage and knead it a little with your hands.
Cut the cheese into small cubes. By the way, any salad with cheese. very helpful.
Place all ingredients in a dish. To brighten the taste, add salt.
Let's pepper it. Black pepper is the best way to add a spicy kick to cabbage and corn salad.
Those who don’t like black pepper can replace it with red or ground ginger.
All fresh salad season with olive oil. If you don't have it, you can also use sunflower oil, but it must be refined, because... the smell of unrefined will overwhelm the aroma of vegetables.
Mix everything. Fresh salad is ready to eat.
Bon appetit and unforgettable summer emotions!
Salad with fresh cabbage and corn
In my culinary collection there are many simple and delicious salads, but most often I cook vegetable ones for my family. Fresh cabbage, carrots, radishes, onions, cucumbers, tomatoes, lettuce, garlic is a vegetable rich in vitamins and fiber.
Vegetable salad recipes usually contain vegetable oil, which is used as a dressing. I mainly use refined sunflower (unflavored), but I really love salads with olive oil.
This salad recipe is without mayonnaise - we will also season it with vegetable oil to taste.
Ingredients:
Cooking the dish step by step with photos:
The recipe for this dietary salad includes the following ingredients: white cabbage (preferably young), canned corn, sea salt (or rock salt), ground black pepper and any vegetable oil for dressing.
The first step is to finely chop the cabbage. It’s very convenient to do this with a food processor, but the old-fashioned way with a knife also works just fine, but it takes longer.
Now you need to mash the cabbage with salt a little with your hands so that it becomes softer and releases the juice. If you have young cabbage, skip this step.
Now add the canned corn, after draining the liquid from it.
fresh cabbage and canned corn salad recipe with photos
Hello cooks! Since you are looking for a fresh cabbage and canned corn salad recipe with photos, then you are on the right track! In the column of recipes that you will see just below, it will not be difficult for you to choose it exclusively.
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I bring to your attention a Korean dish - Kuksi noodle soup. Many Uzbeks believe that this is their recipe, but world cooking is still convinced of its Korean roots.
Ingredients for Lenten mushroom salad with olives:
green olives 1 jar
1 can canned mushrooms
1 large fresh cucumber
2 pickled or pickled cucumbers
sweet bell pepper 1 piece
1 large carrot
lemon juice - 1 tablespoon
olive oil - 2 tablespoons
Ingredients for lean beet caviar:
beets - 600 grams
several heads of onions
table vinegar - half a tablespoon
sunflower oil - 4 tablespoons
granulated sugar - 2 tablespoons
cloves 1 pinch
cinnamon 1 sliver
salt to taste
ground black pepper to taste
fresh parsley and dill
green fresh lettuce leaves
- 1 can canned corn
- 2 tomatoes
- greens (optional)
- 1 boiled egg
- 2 medium fresh carrots
- 100 grams of cheese
- cabbage
- 150 grams of pastrami (ham, as you like)
- 2 fresh cucumbers
- mayonnaise.
- 300 grams of fresh cabbage
- 2-3 liters of ukovitsa
- 3 eggs
- 200 grams of pickled cucumbers
- 2 boiled carrots
- mayonnaise (or mayonnaise with sour cream).
- 100 grams of cheese
- 300 grams of chicken
- 200 grams of baby spinach leaves
- For 4 servings:
- 500g new potatoes, halved if large
- 4 eggs
- 300 grams skinned cooked chicken, cut into pieces
- Onions - for lovers
- Cheese such as Maasdam or Emmental, cubes 1x1 cm
- Tomatoes - better than cherry ones - small red ones on a branch. For quarters.
- salmon - either boiled fresh, or from a can in a s/s
- Olives - green, preferably pitted
- Boiled eggs vk
- 410 grams white beans, salt
- 2 x 200 gram cans of tuna in brine, salt
- 1 small red onion, thinly sliced
- 2-3 tbsp horseradish
- 4 tbsp mayonnaise
- 25 grams fresh parsley, coarsely chopped
- 2 celery sticks, thinly sliced
- green lettuce leaves
- 2 tomatoes, seeded and chopped
- 5 tbsp olive oil
- 2 x 200 gram cans canned tuna, salt and disassemble into pieces
- 20 grams fresh parsley, finely chopped
- 410 grams white beans, salt and rinse
- 1/2 long cucumber, chopped
- 2 liters aima, grated zest and juice
- 1 tbsp fish sauce
- 2 tbsp sunflower oil
- For 4 servings:
- Refueling:
- 1 red chilli, peeled and finely chopped (optional)
- Eggs - five pieces
- Salt (to taste)
- Mayonnaise (thick) - 250 grams
- Pork heart - two pieces
- Sour cream (fresh) - one tablespoon
- Chinese cabbage - 150 grams
- French mustard - one tablespoon
- Pickled cucumbers (medium size) - three pieces
- Carrots (medium size) - one piece
- Fresh cucumber
- Chicken leg - 1 kilogram
- Spices (for chicken) - 1 pack.
- Garlic - 3 teeth.
- Ground black pepper (to taste)
- Dry white wine - 200 milliliters
- Mollusks (bivalve mollusks are any molluscs of the order Veneroidae, photographs of such mollusks can be seen here: http://en.wikipedia.org/wiki/Veneridae) - 800 grams
- Pasta from
- 2 liters of aur leaf
- For 4 servings:
- 2 liters of uka leek, white part only, finely chopped
- 50 grams parsley, without stems
- 2 large potatoes, peeled and finely chopped
- 140 milliliters cream
- salt and ground pepper
- 1 large leek, finely chopped
- 1 red onion, finely chopped
- 225 grams (8 oz) fresh cranberries
- 2 tbsp olive oil
- 3 eggs, lightly beat
- 15 grams (1/2 oz) fresh parsley, chopped
- 100 grams (3 1/2 oz) soft goat cheese(By
- Kohlrabi (300 grams - one piece
- Apple - one piece
- Mint (4 sprigs)
- Olive oil - 3-4 tablespoons
- Fetax cheese – 100 grams
- Black pepper (ground, to taste) - 0.01 teaspoons
- Walnuts - 1 handful.
- Lemon juice - 2-3 tablespoons
- Tomato - two pieces
- Balsamic vinegar (for dressing) - one tablespoon
- Olive oil - 60 milliliters
- Zucchini - one piece
- Black pepper (for dressing)
- Eggplant - one piece
- Parsley (for dressing) - three pieces
- Sea salt (for dressing)
- Garlic - 2 teeth.
- A pinch of sugar (for dressings)
- Ground pepper
- Onion - one piece
- Greens (cilantro, dill, parsley)
- Saffron
- Vinegar - one tablespoon
- Vegetable oil - three tablespoons
- Zucchini - two pieces
- Garlic - 3-4 teeth.
- White asparagus (fresh) - 1 kilogram
- Butter - one teaspoon
- Salt - one teaspoon
- Sugar - one teaspoon
- Lemon juice - one tablespoon
Ingredients for cooking Greek salad:
- two hundred two hundred and fifty grams of feta cheese, cut into large cubes,
- three to four ripe tomatoes, cut into large cubes,
- two large cucumbers, coarsely chopped
- one sweet bell pepper, yellow or red, cut into large strips,
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- Please tell me the recipe for salad with fresh cabbage. Irina Medvedeva Sage (11938) 5 years ago Fresh cabbage salad To prepare the recipe Fresh cabbage salad Take a head of fresh white cabbage, chop it finely, put it in a cup and pour boiling water over it. A few minutes later […]
- Dietary cabbage salads Diet largely determines our diet. All women want to eat tasty and healthy food, but at the same time not to gain weight, but rather to lose extra pounds altogether. Most of them think that it is impossible to simultaneously satisfy the feeling of hunger and [...]
When your soul cries out for incredible deliciousness, and the weather outside reminds you that you need to keep your figure in order, it’s time to prepare a crispy and juicy salad with cabbage and canned corn. This simple combination will pleasantly surprise you with its lightness and excellent taste. This mouth-watering mix is absolutely delicious. So the whole family will definitely like it. This appetizer is good both on its own and in combination with various side dishes. Well, let's quickly write down the recipe and get down to business?
Cooking time – 15 minutes.
Number of servings – 8.
Ingredients
What products do we need to make a salad with white cabbage and corn from a jar? Of course, not only the products indicated in the name of the recipe. The list is somewhat wider, but still it is not so voluminous that it can damage your family budget:
- cabbage white fresh cabbage– 400-500 g;
- canned corn - 1 jar;
- sesame seeds – 1 tbsp. l.;
- green onions – 1 bunch;
- fresh cucumber – 4 pcs.;
- olive or sunflower purified oil – 50 ml;
- salt - to taste.
How to make a salad with cabbage and canned corn
If you decide to make a salad with fresh cabbage and corn for yourself and your loved ones, then you can safely follow the basic one suggested here step by step recipe with photo. However, if you like culinary experiments, then you can easily supplement the original version with egg pancakes or ordinary boiled eggs, sausage or boiled chicken, grated cheese or canned peas. By the way, the filling may be different. Butter is suggested here as it is lower in calories. But if you are not worried about your figure, then you can safely make this snack with mayonnaise or sour cream.
- Once all the ingredients are prepared, you can start cooking without further ado. You'll need to start working on the cabbage right away (it's best to use young cabbage). The forks must be freed from the top leaves. We never add them to food - we simply remove them and throw them away. The head of cabbage should be lightly rinsed in running water and dried with paper towels. When the vegetable is prepared for further culinary processing, you can proceed to its direct cutting. We will need to chop white cabbage for salad in thin strips.
- Now the entire resulting vegetable mass should be sprinkled with a little coarse salt and squeezed a little with your hands. This will make the finished cabbage salad more tender and light, and also give it juiciness. The vegetables are transferred to a deep working salad bowl (immediately take a large and capacious container so that in the future there will be no problems when mixing the products).
- Next you should deal with fresh cucumbers. Of course, the first step is to lightly rinse the vegetables in running water. Then we wipe them, after which we can start slicing. To prepare this delicious vitamin mix, we will have to cut fresh cucumbers into not too thin and always long strips.
- Then you need to do green onions. It must be rinsed in tap water and dried. The greens should be cut into small rings, but you don’t need to chop them too much.
- Now we can safely say that we have fully prepared all the main ingredients for mixing the snack. You should add sliced cucumbers and finely chopped green onions to the working salad bowl along with shredded cabbage.
- All that remains is to prepare the canned corn. The jar of this product must be opened. All grains are transferred to a sieve or colander. The liquid must be drained and the product must be allowed to dry for at least 2-3 minutes, after which the canned corn is also added to all the other ingredients of this bright, juicy and crispy culinary combination. You have to try the salad. If you think there is not enough salt, you can add a little more. Also at this stage, vegetable oil is poured into the appetizer and everything is thoroughly mixed from bottom to top. All ingredients must be distributed evenly - then a salad of fresh cabbage with corn and cucumbers will turn out to be truly appetizing.
All that remains is to place the appetizer on plates and sprinkle each serving with a pinch of sesame seeds! Ready!
Salad with cabbage and cucumber
Recipe with photo of Chinese cabbage salad
White cabbage salad recipe
And corn can be called very light and in some cases even low-calorie. But this is not true at all. Corn is not as light in calories as it seems at first glance. Add to this pair a few components in each of the five cases, and you will get five different, incredibly tasty and satisfying dishes.
This dish will be satisfying not only because of the corn and sausage, but also because of the eggs. Some fresh vegetables, crispy onion and hearty dressing will do their job.
For cabbage, cucumber, and corn salad you need:
- 250 grams of sausage;
- 2 fresh cucumbers;
- 100 grams of corn;
- 2 chicken eggs;
- 1 onion;
- 1 bunch of fresh herbs;
- 150 ml mayonnaise.
Corn and cabbage salad recipe:
- Remove the top leaves of the cabbage and chop the rest.
- Remove the sausage from packaging and cut into thin strips.
- Open the canned corn and pour the contents into a colander.
- Wash the eggs and boil until the center is firm. This is about a quarter of an hour from the moment the water begins to boil.
- When the eggs are boiled, cool them, peel them and cut them into cubes.
- Wash the cucumbers and peel them. Grate.
- Peel the onion and cut into small cubes.
- Wash and dry the greens. Cut the greenfinch from the branches and chop it finely. We don't need twigs.
- In a salad bowl, combine sausage, cucumbers, cabbage, corn, herbs, eggs and onions. Add mayonnaise and spices to taste.
- Mix all ingredients thoroughly and serve.
Salad with cabbage and corn and cucumber
Tender, delicate and juicy chicken meat will never be out of place in your next salad. Especially if it is topped with natural yoghurt. After all, this is a clear sign that all guests will ask for more!
For cabbage and corn salad you need:
- 500 grams of chicken fillet;
- 1 stalk of celery;
- 1 fresh cucumber;
- 1 small head of cabbage;
- 150 grams of canned corn;
- 50 grams of lettuce leaves;
- 1 onion;
- 90 ml yogurt without additives.
Fresh cabbage salad with corn recipe:
- Wash the meat, clean each fillet from films, fat, and veins. Cut into cubes.
- Heat a frying pan with a minimum amount of oil.
- When the pan is hot enough, but not yet hot, place all the chicken pieces on it.
- Fry the meat for four to five minutes on each side and remove the pan from the stove.
- Wash the celery stalk and cut into pieces.
- Wash and peel the cucumber. Cut into large cubes.
- Wash and chop the cabbage. You can use a special grater or a regular sharp knife.
- Wash the salad well to remove sand and dry. Place dry leaves on a flat dish.
- In a bowl, combine cabbage, cucumbers, chicken, corn, celery and yogurt. Add spices to your taste and stir.
- Place all ingredients on lettuce leaves and take to the table.
Tip: To make your salad dressing a little more savory and a little more special, you can use a little trick. To do this, you don’t need to cut the cucumber, but grate it. Then squeeze out excess moisture. Peel two cloves of garlic and finely chop a whole bunch of dill. Add all three ingredients to natural yogurt and bring to a smooth consistency using a blender. This dressing will freshen up the salad and be something new on your home menu.
Fresh cabbage salad with corn
For seafood lovers, we present a salad with fresh shrimp. complemented by a variety of fresh vegetables and a light dressing in the form of olive oil.
For corn and cabbage salad you need:
- 200 grams of fresh shrimp;
- 100 grams of white cabbage;
- 1 can of corn;
- 15 cherry tomatoes;
- 30 grams of lettuce leaves;
- 2 bell peppers;
- 1 fresh zucchini;
- Greens to taste;
- 30-50 ml olive oil.
Cabbage and corn salad recipe:
- The shrimp must be washed. If seafood is frozen, then it must first be thawed by pouring it into a colander over a sink or bowl. If you put them in a plate/container, they will take on water, which is not what we want.
- Boil water in a saucepan and add shrimp to the boiling water.
- Cook the seafood for no more than four minutes, then remove the carcass and cool.
- Now peel the shrimp from heads, tails, shells and intestines.
- Open the can of corn and drain in a colander. Let the liquid drain.
- Finely chop the cabbage.
- Wash the tomatoes and cut them into halves. If you couldn’t get cherry tomatoes, then use regular tomatoes. Chop them into cubes.
- Wash the lettuce leaves to remove sand. Dry them and tear them.
- Wash and dry bell peppers. Cut out the seeds and stem. Cut the pulp into small strips.
- Wash the zucchini well and cut into pieces.
- In the dish in which the salad will be served, combine shrimp, tomatoes, cabbage, lettuce, pepper, zucchini, and corn.
- Pour the required amount of oil over the salad, add spices and herbs, mix and serve.
Tip: to make the taste of shrimp meat even more tender, tastier and even more delicate, add a sprig of fresh rosemary and a slice of lemon to the water during cooking. You won't regret it!
Salad with cabbage and corn
Once again, lovers of the sea, ocean and everything connected with them can rejoice. with the addition of red fish will not leave you indifferent as long as there is at least a little of this dish on the table.
For a salad with corn and cabbage you need:
- 1 can of corn;
- 1 head of cabbage (small);
- 1 can of canned pink salmon;
- 3 pickled cucumbers;
- 4 medium sized onions;
- 1 carrot;
- 4 chicken eggs;
- 60 ml sour cream;
- 10-20 ml sunflower oil;
- 200 ml mayonnaise;
- 20 grams of chips.
How to assemble cabbage and corn salad:
- Peel the bulbs, cut off the stalks. Wash the onion heads and cut everything into half rings.
- Heat a frying pan with oil (do not use all the oil, as you still need it for the egg pancakes). Add onion to a heated frying pan and fry it until golden brown.
- Remove the ends from the cucumbers and cut into cubes.
- Wash, peel and grate the carrots.
- In a container, beat eggs with sour cream. Add spices.
- Heat the pan again with the remaining oil and fry the egg pancake, pouring the contents of the container into the pan.
- Fry on both sides until golden brown.
- Cool the pancake and then roll it into a roll and cut into strips.
- Wash the cabbage and chop finely.
- Open the can of corn and pour the contents into a colander. Let it drain.
- Open the can of fish and remove the pieces onto a plate. Disassemble pink salmon into fibers.
- Lay the salad on a plate. Each layer (except fish) must be greased with mayonnaise.
- Place the fish in the first layer. Next half the onion.
- Place corn, cabbage, and then egg pancakes in strips on the golden onion.
- Now it’s the turn of the second half of the onions and cucumbers.
- Next add carrots.
- Grease the salad one last time and sprinkle with crushed chips.
- Bon appetit!
Cabbage salad with corn
Hearty cabbage and corn salad with real meat. Beef is considered the queen meat products. Homemade crackers, hearty fillet and some fresh vegetables will please you and your family.
For salad with cabbage and corn you need:
- 400 grams of beef tenderloin;
- 100 grams of cabbage;
- 1 can of corn;
- 1 large onion;
- 50 grams of crackers;
- 1 bunch of fresh dill;
- 60 ml sunflower oil;
- 3-4 sprigs of rosemary;
- 5-6 cloves of garlic;
- 30 ml olive oil.
Prepare cabbage and corn salad:
- Peel the garlic cloves.
- Wash the tenderloin and cut it into cubes.
- Heat a frying pan with oil and place the fillet for frying. The meat can be seasoned with spices. Place cloves of garlic and a couple of sprigs of fresh rosemary nearby.
- Fry until done.
- Remove the peel from the onion and wash it. Cut it into strips.
- Wash the cabbage and chop finely.
- Wash and chop the dill.
- Remove excess liquid from the corn by draining it in a colander.
- Combine meat, onion, dill, cabbage, and corn. Add the required amount of olive oil and stir. You can add your favorite spices.
- Sprinkle breadcrumbs on top. Serve immediately.
Tip: to make homemade croutons, take 2-3 slices of bread. Cut off the crust and cut the flesh into cubes. You will also need 3 cloves of garlic, peel them and place them in a press in 50 ml of oil. Mix the butter with garlic and coat the bread cubes. Fry the pieces in a dry frying pan until golden brown and cool.
Our appetizers were very colorful and very fresh. can be prepared even in the cold season. But the biggest plus is that despite the great tastes and seemingly complex recipes, all salads are quite simple to prepare!
Salad with cabbage and corn is juicy and delicious dish, which will perfectly diversify the table on a weekday and decorate any holiday.
Cabbage has been a traditional product in Russian cuisine since ancient times. Corn entered our diet relatively recently, but these two ingredients can often be found on the table of the Russian family. You can prepare many salads from them, and for a variety of tastes you can use any cabbage: fresh white cabbage, red cabbage, pickled cabbage, sea cabbage, Chinese cabbage, broccoli.
Corn with coleslaw is considered dietary low calorie dish. It is recommended by nutritionists for use by women who are on a diet and adhere to a proper diet. You can use corn for salad fresh or canned. But the second one will have much greater taste.
How to cook salad with cabbage and corn - 15 varieties
A classic salad recipe with a subtle hint of citrus.
Ingredients:
- white cabbage - 300 gr
- mayonnaise - 3 tablespoons
- tangerines - 3 pcs
- canned corn - 300 gr
Preparation:
- Finely chop the cabbage leaves.
- Add corn from the can.
- Peel the tangerines and cut each segment into squares.
- Season with mayonnaise. Mix. Salt
White cabbage can be replaced in the salad with Chinese cabbage, the taste will change slightly, but the juiciness of the salad will not change.
Refreshing light salad, with vegetable and fruit delight.
Ingredients:
Preparation:
- Cut the pepper into strips.
- Shred the cabbage.
- Cut the canned pineapple into small cubes.
- Mix everything.
- Season with light mayonnaise.
- Add crackers.
It is advisable to pour the crackers into the dish before you serve it, so they will not have time to soften.
A tasty and light salad, suitable for preparing for every day.
Ingredients:
- white cabbage - ¼ fork
- ham - 200 g
- corn - can
- green onions
- sunflower or olive oil - 1 tbsp. spoon
Preparation:
- Chop ham and green onions.
- Add corn.
- Fill with oil. Add salt.
Ham can be replaced with ham.
Another recipe with cabbage, corn and apple to note.
Ingredients:
- cabbage - 1 head
- apple - 1 pc.
- lemon - half
- pepper
- corn - half a can
- vegetable oil
Preparation:
- Shred the cabbage.
- Peel the apple and cut into strips.
- Pour boiling water over half a lemon.
- Mix all the products, season with oil, salt and pepper.
- Add lemon juice and stir.
Lemon is poured with boiling water to better squeeze out the juice.
Watch a detailed video on how to prepare this salad:
This salad will lift your spirits with its amount of color. And you just have to try it...
Ingredients:
- cabbage - 400 g
- crab sticks -250 g
- canned corn - can
- mayonnaise - 3 tbsp. spoons
- lettuce leaves - 4-5 pcs.
- greens: parsley, dill, onion
- sugar
Preparation:
- Shred the cabbage. Knead it with your hands.
- Add sugar and salt a pinch at a time.
- Add corn.
- cut crab sticks.
- Mix all ingredients with mayonnaise.
- Place lettuce leaves on a plate.
- Place salad on top.
- You can decorate the dish with sprigs of parsley or dill and onion.
Canned corn must be drained before adding to salad.
It will give you vitamins at any time of the year, energizing you for the whole day.
Ingredients:
- cabbage - half a head of cabbage
- cucumbers - 2 pcs.
- canned corn - 100 gr
- sour cream - 50-80 gr
- green
Preparation:
- Finely chop the cabbage.
- Cut the cucumbers into thin slices.
- Place in a salad bowl, add corn and herbs.
- Season with sour cream and salt.
Sour cream dressing will give this salad even more healthy and tasty properties.
Watch a detailed video on how to prepare this salad:
This salad will not leave the male half indifferent.
Ingredients:
Preparation:
- Cut the sausage into strips, cut the cucumbers in the same way.
- Shred the cabbage.
- Stir in corn and grated processed cheese.
- Season with mayonnaise.
If desired, you can also add olives, cut into 4 parts, to the salad.
Light and fresh salad with young cabbage, corn and carrots.
Ingredients:
- corn - 1 can
- cabbage - 1 piece
- bell pepper - 1 piece
- carrots - 1 pc.
- dill - ½ bunch
- olive oil
- garlic - 2 cloves
- spices
- lemon - ½ part
- coarse salt
Sauce:
- olive oil,
- chopped garlic,
- salt and spices.
Mix thoroughly.
Preparation:
- Finely chop the cabbage
- Sprinkle with coarse salt.
- Mash with your hands until juice forms.
- Peel the carrots and grate.
- Cut the pepper into strips.
- Finely chop the dill.
- Add corn, sprinkle with dill.
- Mix all ingredients.
Perfect for fried and baked dishes.
Watch a detailed video on how to prepare this salad:
An original salad that will decorate any holiday table.
Ingredients:
- corn - 100 g
- Chinese cabbage - 150 g
- honey mushrooms - 250 g
- sunflower oil - 2 tablespoons
- Korean carrots - 150 g
Preparation:
- Wash honey mushrooms and finely chop
- Add corn Korean carrots and half a cabbage.
- Mix with sunflower oil.
You can decorate the salad with herbs in the form of grass and cherry tomatoes with mayonnaise like fly agarics.
An incredibly easy to prepare salad with a seafood flavor.
Ingredients:
- sweet corn - 1 can
- squid - 3 pcs
- onion - 1 pc.
- vegetable oil - 1 teaspoon
- seaweed marinated - 250 g
- vinegar 3% - 1 teaspoon
- crab sticks - 5 pcs
- spices
Preparation:
- Remove the cabbage from the brine, combine with chopped onion, stir and leave to marinate at room temperature.
- Defrost the squid, process, boil and chop into long strips.
- Add sweet corn and crab sticks, previously chopped.
- Combine vegetable oil with vinegar, salt and spices for the sauce.
- Mix all products and season with sauce.
The squid must be boiled for at least 30 minutes in salted water.
An unusual salad will add variety to your daily diet.
Ingredients:
- - pasta - 100 gr
- - canned corn - 1 can
- - cabbage-broccoli - small size
- - shank - 100 gr
- - parsley
- - yogurt - 3 tablespoons
- - mayonnaise
- - ketchup
- - salt
- - pepper
Sauce:
- mix yogurt,
- mayonnaise, ketchup,
- salt and pepper.
Preparation:
- Separate the cabbage into small branches.
- Boil it in salted water.
- Add to cooked pasta.
- Cut the shank into thin strips.
- Add corn.
- Chop the parsley.
- Mix all ingredients, season the salad and mix thoroughly.
The head of broccoli may not be used in the salad; it can add unnecessary bitterness to the dish. Boil cabbage for 30 minutes in salted water.
Watch a detailed video on how to prepare this salad:
Delicious diet salad, easy to prepare.
Ingredients:
- corn - 150 g
- chicken fillet- 1 piece
- cheese - 150 g
- soy sauce- 1 tbsp. spoons
- eggs - 3 pcs
- mayonnaise - 2 tbsp. spoons
- prunes - 5-6 pcs
- Chinese cabbage - 150 g
Preparation:
- Grind chicken fillet with prunes.
- Shred the cabbage. Grate cheese and eggs.
- Mix mayonnaise and soy sauce.
- Lay out in layers. The first layer is cabbage.
- The second is corn. Third - corn with eggs, sauce.
- The fourth layer is chicken, prunes, grease with sauce, sprinkle with cheese.
- Decorate with greens.
The salad must be refrigerated for soaking for several hours.
A recipe for a delicious and original cabbage and corn salad.
Surely many people are familiar with the feeling of wanting fresh vegetables in the middle of winter. At this time, stores mainly sell tasteless tomatoes and cucumbers, and at a considerable price. If you encounter this problem, prepare a salad of fresh cabbage and corn. It is prepared from available ingredients that can be purchased at any time of the year. The finished salad is light and summery with a pleasant vegetable taste.
Ingredients
- White cabbage – 1/4 head;
- Canned corn – 1/2 can (150 g);
- Dill – 1/2 bunch;
- Green onions - optional;
- Mayonnaise – 2-3 tbsp;
- Salt – 1/2 tsp;
- Black pepper – 1/3 tsp.
Preparation
Checking the availability of everyone necessary ingredients which were listed in the list above.
We chop the cabbage not coarsely using a sharp knife.
Pour it into a deep bowl (we will later knead the salad in it, so choose dishes of the appropriate size). Salt and press a little with your hands.
Wash the dill, dry it and finely chop it. Add to the same bowl.
Drain the canned corn and place it in a bowl with the cabbage and dill. If desired, you can put finely chopped green onions in the salad, just don’t forget to wash and dry them first. Parsley and other greens that you like are also suitable for the dish.
Season the salad with mayonnaise, pepper it and mix. Ready!
We put a tasty, light and, as you have already seen, easy-to-prepare salad with fresh cabbage and corn in a beautiful serving dish.
- For variety, replace white cabbage with red cabbage. This salad will look much brighter, so it’s even suitable for a holiday table.
- In the spring season, try preparing the same dish from young cabbage. Together with it, you can chop lettuce, spinach or sorrel leaves. This salad will be even lighter and healthier.
- Can also be used Chinese cabbage– it also goes well with corn.
- The corn itself can be used not only canned. Frozen grains or cut from a boiled cob are also suitable.
- Goes well with cabbage and corn fresh cucumbers. If the season allows, cut them into strips or half circles and add to the salad.
- If you are watching your figure, replace mayonnaise with any olive oil-based dressing.
- Crab sticks are traditionally added to dishes with corn. And this salad is no exception. By adding crab sticks to it, you will get a lighter and more budget-friendly version of the famous crab salad. For even greater similarity, you can add boiled eggs. Chicken or quail will do.
- Goes well with coleslaw smoked sausage, cut into thin strips. It will make the dish much more satisfying.
