Napa Cabbage Salad with Corn

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.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 208kcal

Author Tania Sheff

Ingredients

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

Instructions

Wash the cabbage and slice the leaves thinly. Place the strips into a large mixing bowl.
Add the corn, diced cucumbers, chopped fresh dill, vegan mayo, and pink salt to the same bowl.
Mix everything together well. Serve immediately.

Video

Notes

Vegan Mayo.

You can make it yourself (it's so easy) or use store bought mayo.

Flavor Variations

There are lots of ways to change up this versatile salad. You can add some things or remove them. Here are a few suggestions:

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.

Nutrition