Jan 12, 2008

Recipe: Corn and Cabbage Salad with Cheese

This delicious corn and cabbage recipe originally came from a magazine that I used to receive, and I honestly don't know what magazine it was from anymore. I've made the salad for years, from memory, which means like many recipes, it's evolved since the first time I made it.

To make a salad that will be a side dish for about 6-8 people, or less if you eat it as a meal like we often do during the summer, here's what you'll need:

  • 2 15+ oz. cans of corn, drained
  • 1 medium head of cabbage, washed, chopped into bite-sized pieces
  • 1/2 Cup Chopped Onion, green or white, your choice
  • 8 oz - 1 lb of cubed sharp cheddar cheese
  • 1/4 Cup Finely Chopped Green Salad Olives (w/ Pimento's)
  • Salt to taste 
  • Pepper to taste
  • 1/2 Cup Light Mayo, more if needed, until salad ingredients are lightly coated
  • Top w/ Paprika OR Fresh Parsley for color
Put all ingredients, prepared as described EXCEPT the mayo and paprika into a large bowl, and toss well until evenly mixed. Then add the mayo and mix until everything is lightly coated with mayo, add a little more than suggested amount if you need to. Sprinkle very lightly over top with Paprika for color -OR- decorate w/ fresh parsley

Refrigerate until ready to serve, it's almost better served after flavors have time to blend.


Updated 1/21/16

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