Broccoli, Red Cabbage, and Corn Salad
Crisp-tender broccoli and carrot tossed with vinegar-softened red cabbage, corn, lemon, olive oil, and salt.
By Moow Editorial ·
- The longer the cabbage rests with the vinegar, the softer it becomes. Avoid overcooking the broccoli and carrot.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 100 kcal
- Protein: 4 g
- Carbohydrates: 14 g
- Fat: 4 g
- Sodium: 672 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1/2 kg (1.1 lb) broccoli
- 1 large carrot
- 2 red cabbage leaves
- 5 tbsp canned corn, drained
- 1 lemon
- 1 tbsp olive oil
- 1 tsp fine salt
- 2 tablespoons vinegar
Directions
1. Wash the red-cabbage leaves and slice them into thin strips. Toss with the vinegar and a little of the salt and let stand while preparing the other vegetables.
2. Cut the carrot into thin matchsticks. Wash the broccoli and divide it into small florets.
3. Blanch the broccoli florets and very thin carrot matchsticks in boiling water for 3–4 minutes, until crisp-tender, then drain and cool.
4. Drain the cabbage; rinse briefly if its vinegar flavor is too strong.
5. Combine the cabbage, broccoli, carrot, and corn. Add the juice of the lemon, olive oil, and remaining salt, toss, and serve.
Sources
Wash all produce and drain canned corn. Cool cooked vegetables promptly and refrigerate the salad within 2 hours.