Napa Cabbage Salad with Corn


4 servings


10 minutes


– 1 lb. napa cabbage – 1 can (14.5 oz.) canned corn – 4 small cucumbers, peeled and cubed – ¼ cup fresh dill, chopped – 1 tsp. pink salt or to taste – ⅓ cup vegan mayo

1. Wash the cabbage and slice the leaves thinly. Place the strips into a large mixing bowl.

2. Add the corn, diced cucumbers, chopped fresh dill, vegan mayo, and pink salt to the same bowl.

3. Mix everything together well. Serve immediately.

Add more vegetables. This cabbage salad would also go great with diced peppers, green peas, tomatoes, or shredded carrots added in.

Give it some zing. Add a splash of white vinegar for some acidity, or a little cayenne pepper or hot sauce for spice.

Make it into a meal. If you want to make this cabbage salad into a more filling meal, add diced tofu, cold pasta, edamame, or black beans to the dish.

This Napa Cabbage Salad with Corn is crisp, cool, and delicious. You'll love how quick and easy it is to make this tasty salad with simple dill dressing.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes