Crispy Cabbage and Corn Salad

Quick to prepare, juicy and crispy coleslaw! Young cabbage salad with corn is quite simple, but very tasty! Juicy, fresh, crispy, piquant, light, with original dressing. Prepared in minutes from the most affordable ingredients.
cook time: 20 min
Freya Ashford
Crispy Cabbage and Corn Salad

Nutrition Facts (per serving)

82
Calories
4g
Fat
7g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Ground black pepper to taste
Eggs 4 pc
Mustard 1 tsp
Sour cream 4 tbsp
Dill 20 g
cucumbers 200 g
Canned corn 300 g
Young cabbage 300 g

Recipe instructions

Step 1

Step 1
Prepare all the ingredients for making the salad. This salad can be prepared not only with young cabbage. If you are not cooking with young cabbage, after shredding it, you need to mash it with your hands.

Step 2

Step 2
Shred young cabbage. Cut the cucumbers into strips. Drain the liquid from the corn and finely chop the greens. Hard boil the eggs. Separate the whites from the yolks and cut the whites into strips (we will need them for the salad, and the yolks for the dressing).

Step 3

Step 3
Prepare the salad dressing: to do this, grind the egg yolks with mustard (1 tsp of any mild mustard or 0.5 tsp of hot mustard), salt and pepper. Add sour cream (15-20%), stir the sauce until smooth.

Step 4

Step 4
Place vegetables and egg whites in a large salad bowl or bowl, add corn and chopped dill. Season the salad with sauce and stir. Taste for salt and add more salt if necessary. Place in a salad bowl or on a platter and decorate as desired.

Step 5

Step 5
Young cabbage salad with corn is ready! For a more detailed process of preparing the salad, watch the video. Bon appetit!

Additional rubrics

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