Cabbage, Corn and Green Pea Salad
Ingredients
8
servings
- Dressing
- 1 cup oil
- 1/2 cup vinegar
- Salad Slaw
- 2 cups chopped cabbage
- 1 large can whole kernel corn, drained
- 1 can sweet peas, drained
- Salt and pepper to taste
- 2 tablespoons fresh lime juice or lemon juice
Step-by-Step Instructions
- Dressing: Combine the oil and vinegar and beat well until emulsified.
- Salad Slaw: Thinly slice 2 cups cabbage. Blend with the drained corn and peas. Add salt and black pepper to taste, then stir in the lime or lemon juice.
- Pour the oil and vinegar mixture slowly into the vegetables, combining thoroughly as you pour. Toss well to coat evenly. Then it’s ready to serve!
Common Problems and Solutions
Q: Can I make this ahead?
A: Yes! This salad actually benefits from sitting for 30 minutes to an hour in the refrigerator, allowing the vegetables to marinate in the dressing. Just toss again before serving.
Q: The dressing seems too thin, what can I do?
A: Beat the oil and vinegar vigorously until emulsified, or add a small spoonful of Dijon mustard to help it come together. You can also use less dressing if you prefer a lighter coating.
Tips and Techniques
For best texture, slice the cabbage very thin—almost shredded. This helps it absorb the dressing better and makes it easier to eat. Fresh corn cut off the cob works beautifully if you have it, but canned is perfectly fine for this quick side dish.
Ingredient Substitutions
- canned corn: fresh corn kernels cut from 2-3 ears
- canned sweet peas: frozen peas, thawed
- lime or lemon juice: white wine vinegar or apple cider vinegar
Equipment Needed
- Large mixing bowl
- Whisk or fork
- Sharp knife
