Cabbage, Tomato, and Corn Salad

cabbage-corn-tomato-salad.jpg

Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)

Try your hand at the delicious salad from cookitquick.org. Its a simple recipe that makes 4 side-salad servings.

Ingredients

Salad

  • 1 ear of corn, shucked
  • 1 large tomato, cut into bite-size chunks
  • 2 cups of shredded cabbage

Dressing

  • 2 tablespoons canola oil or other mild-flavored vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 to 2 teaspoons finely chopped sweet onion
  • Salt and pepper to taste

Directions

  1. Boil an extra ear of corn by your favorite method when you’re preparing corn on the cob. (Or follow my directions for making corn on the cob at: http://bit.ly/corn-on-cob )
  2. Drain the corn and immediately plunge it into ice water to stop the cooking process and cool it. Either proceed with the rest of the recipe now or, I like to pat the ear of corn dry with a clean paper towel, wrap it in plastic wrap, store overnight in the refrigerator and then proceed with this recipe the next day.
  3. Cut the kernels off close to the cob; some kernels can be left clinging together to add extra interest to the appearance of the salad.
  4. Combine all salad ingredients in a medium-sized bowl.
  5. Whisk together dressing ingredients and mix with salad.
  6. If time allows, chill the salad for about an hour for flavors to blend. However, the salad tasted good when eaten immediately, too!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s