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Corn and Red Cabbage Salad Recipe

Corn and Red Cabbage Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on June 13, 2012

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    This is a great recipe, I put it together in about 5 minutes. Very nice complement to an entree.

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  • on October 04, 2010

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    This is so simple and delicious. I will make it often. I used cabbage from my garden and leftover corn-on-the-cob (cut off, of course that I bought from a local farm, so I am sure the freshness of my ingredients was a big plus. Cabbage is so good for you, I am always on the lookout for ways to use more of it.

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  • on July 07, 2009

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    Very nice and crunchy. It looks very nice on a plate too. I omitted the corn kernels and doubled the cabbage amount as well as other ingredients. it was great!! Avocado and walnuts add ons, sound like a really good idea I will most definitely have to try. Thanks for posting.

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  • on May 07, 2007

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    This was delicious -- became my afterwork snack until gone. Yummy!

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  • on April 28, 2007

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    Hubby went outside and grilled a couple of burgers, by the time he came in, the salad was done and he loved it!!! I liked some of the suggestions and will try them for next time.

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  • on February 21, 2007

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    Took the basic recipe and changed it: 1 cup frozen corn, 2 cups shredded red cabbage, all the rest of the ingredients plus 1 minced garlic clove, 1/2 T balsamic vinegar, about 1/4 toasted, chopped walnuts, and about 1/3 cup crumbled feta cheese. Crunchy, tangy, salty and garlicky. Yum!

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  • on February 11, 2006

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    The kids were totally against eating the red vegetable, but couldn't stop talking about how good it was! I used italian dressing instead of the vinegar.

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  • on December 12, 2005

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    THis is super easy and very tasty. I used can corn, but will use frozen next time. Can is a little too sweet. I will make it often.

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