Young cabbage salad with corn

Name: Young cabbage salad with corn
Total time: 15 min
Yield: 3-5
Ingredients: half a medium cabbage; 1 cup frozen or canned corn; 1 red and 1 green bell pepper; 1 sweet red onion; 1 bunch cilantro; 1 small red chili; 2 tbsp. l. lime juice; 4 tbsp. l. vegetable oil (corn or peanut); 1 h. l. Teddy bear; freshly ground black pepper; salt

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Cooking time: 15 min

Servings: 3-5

Calories: 212 kcal

Fats: 13.7

Proteins: 4.3

Carbohydrates: 17.2

Description

A salad of corn and young cabbage can easily be used as a side dish for grilled meat or fish. It is fresh, crispy, juicy - just what you need!

Step-by-Step Cooking Instructions

Step 1

Finely chop the cabbage. Peel the sweet pepper from seeds and partitions, cut into small cubes. Also chop the red onion, chop the cilantro. Free the chili pepper from seeds and cut into thin half rings.

Step 2

Place the frozen corn in a saucepan of boiling water and boil until tender, 7 minutes, then drain in a colander and cool. If using canned corn, rinse with cold water and drain in a colander.

Step 3

Mix lime juice, honey and oil for dressing. Place the salad ingredients in a bowl, pour over the dressing, salt and pepper and toss to combine.

Ingredients

half a medium cabbage

1 cup frozen or canned corn

1 red and 1 green bell pepper

1 sweet red onion

1 bunch cilantro

1 small red chili

2 tbsp. l. lime juice

4 tbsp. l. vegetable oil (corn or peanut)

1 h. l. Teddy bear

freshly ground black pepper

salt

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