Red Cabbage and Corn Salad

Red Cabbage and Corn Salad

Recipe by Maria VergaraCourse: SaladsCuisine: American


Prep time




  • The Dressing
  • 1 tbsp. lemon juice

  • 1/2 tbsp. vinegar regular or apple cider

  • 1/2 tbsp. sugar

  • 1/3 cup good-quality mayo

  • 1/4 tbsp. black pepper

  • 1/4 tbsp. salt

  • The Salad
  • 1 small red cabbage about 1 1/2 lbs.

  • 1 lb. of cooked chicken boiled, baked, or rotisserie.

  • 1 can 14.75 oz. Del Monte Golden Sweet Whole Kernel Corn


  • In a small bowl, mix all of the dressing ingredients together. Set aside.
  • Cut out the cabbage core. Gently remove 4-5 outer leaves, rinse, and reserve for later.
  • Quarter and finely shred the cabbage. Place it into a large bowl.
  • Cut the chicken into small, bite-sized pieces.
  • Drain the liquid out of the corn.
  • Add the chopped chicken and corn to the bowl with the shredded red cabbage, and pour the dressing on top. Mix well.
  • Divide the salad between the reserved leaves. Ready for serving.
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