★★★★★ | Cabbage and Corn Salad

★★★★★ | Cabbage and Corn Salad
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ This Cabbage Salad is best when eaten new. So, you can store the scraps refrigerated in a sealed shut compartment for as long as 24 hours. It can actually store longer than that, yet the cucumbers will turn out to be soaked, and it won't be as mouth-watering.  | #let'scooking

Info:
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Keyword: Cabbage Salad Recipe
Calories: 173kcal
 
Ingredients:

• 1/2 medium cabbage around 1/2 lb. 
• 1/2 English cucumber, cut 
• 1 cup corn solidified and defrosted or canned 
• 1/3 cup hacked dill 
• 1/2 tbsp. vinegar 
• 3 tbsp. olive oil 
• 1/2 tsp. salt or to taste 
• 1/2 tsp. pepper or to taste 
• ## CLICK TO SEE FULL RECIPES ##

Instructions:

1. Start by cutting the cabbage daintily. You can utilize a mandoline to enable you to cut, on the off chance that you have one. 
2. Spot the cut cabbage into an enormous blending bowl and include salt and pepper. Utilizing your hands, rub the cabbage (as though

you are manipulating batter). This will mellow the cabbage and discharge a few squeezes so it will get soggy. 

Include the entirety of the rest of the fixings and blend well. Serve. 

Note
Calories: 173kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 361mg | Fiber: 4g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 1mg

Calories per serving: CALORIES HERE
Fat per serving: FAT HERE

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Cabbage and Corn Salad

Video

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: