When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!
Recipe courtesy of Dave Lieberman
Latin Cabbage and Corn Salad
Total:
10 min
Active:
10 min
Yield:
about 6 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
about 6 servings
Level:
Easy

Ingredients

For the dressing:
  • 2 limes, juiced
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 20 grinds fresh black pepper
  • 1/3 cup extra-virgin olive oil
For the salad:
  • 1 small head green cabbage, trimmed, cored, and shredded
  • 1/2 small head red cabbage, trimmed, cored, and shredded
  • 1 (15-ounce) can corn kernels
  • 1 bunch fresh cilantro, washed, dried, and finely chopped
  • 1 bunch scallions, washed, dried, and thinly sliced into rounds

Directions

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.

Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

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