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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 minutes
Total Time 10 minutes
Servings 4 servings
Calories 208kcal


  • 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
  • cup vegan mayo


  • 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.



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.


Calories: 208kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 39mg | Calcium: 116mg | Iron: 1mg