Author Notes
I love a bight-colored dish. This salad was the result of some end-of-the-week fridge rummaging. Everything came together surprisingly well, resulting a vibrant, crunchy, paprika-spiced salad that is as flavorful as it is colorful. —leah.vandeveldt
Ingredients
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2
ears of corn, corn kernels removed from the cob (or 1 1/2 cups frozen corn, thawed)
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1/2
a head of a red cabbage, shredded very thin
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2 tablespoons
olive oil, divided
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1
small red onion, thinly sliced
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1
clove garlic, finely chopped
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
salt
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pinch of cayenne pepper
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2 tablespoons
crumbled feta cheese
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2 tablespoons
pepitas, toasted
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1
handful of chopped coriander/cilantro
Directions
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In a large pan heat 1 tablespoon olive oil over a medium high heat. Add corn kernels and season with salt and pepper. Cook, stirring frequently until slightly golden, about 5-8 minutes. Remove from pan and set aside.
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Heat remaining tablespoon of olive oil over a medium high heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for another minute. Stir in paprika, salt and cayenne.
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Add cabbage and cook, stirring frequently, for about 2 minutes until the cabbage is just beginning to soften.
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Combine cabbage with corn and let cool for 5 minutes.
Top with feta, pepitas and coriander and serve.
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