When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!

Recipe courtesy of Dave Lieberman

Show: Good Deal with Dave Lieberman

Episode: Blue Collar BBQ

Save Recipe Print

Total:: 10 min
Prep:: 10 min

Yield:: about 6 servings

Level:: Easy

Ingredients

For the dressing:

2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil

For the salad:

1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Directions

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.

Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

My Private Notes

Name: Latin Cabbage and Corn Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 6 servings
Ingredients: 2 limes, juiced; 1/4 cup red wine vinegar; 1 teaspoon salt; 20 grinds fresh black pepper; 1/3 cup extra-virgin olive oil; 1 small head green cabbage, trimmed, cored, and shredded; 1/2 small head red cabbage, trimmed, cored, and shredded; 1 (15-ounce) can corn kernels; 1 bunch fresh cilantro, washed, dried, and finely chopped; 1 bunch scallions, washed, dried, and thinly sliced into rounds