Warm Red Cabbage and Corn Salad

By leah.vandeveldt
April 4, 2012
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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

Serves: 4

  • 2 ears of corn, corn kernels removed from the cob (or 1 1/2 cups frozen corn, thawed)
  • 1/2 a head of a red cabbage, shredded very thin
  • 2 tablespoons olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons pepitas, toasted
  • 1 handful of chopped coriander/cilantro
  1. 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.
  2. 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.
  3. Add cabbage and cook, stirring frequently, for about 2 minutes until the cabbage is just beginning to soften.
  4. Combine cabbage with corn and let cool for 5 minutes. Top with feta, pepitas and coriander and serve.

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