RED CABBAGE AND CORN SALAD #SALAD #CABBAGE
Invigorating and brilliant, this Red Cabbage and Corn Salad makes an ideal lunch or side dish. It meets up in minutes and is brimming with flavor!
Crunchy red cabbage, succulent corn, and delicate chicken are blended in rich dressing. Who can oppose this solid and brilliant plate of mixed greens? I realize I can't. That is the reason I am making it week after week and can't get enough of it.
You know what else is extraordinary about this plate of mixed greens? You can serve it in red cabbage leaves to include some additional shading and avoid the dishes. This makes a wonderful introduction and spares time—making this dish ideal for the hurrying around of the Christmas season. I cherish serving this formula during the occasions since it not really good or bad lovely on my table and my loved ones can't get enough! It is additionally simple to make this plate of mixed greens. Other than the dressing fixings, you'll need a little red cabbage, a container of Del Monte® Golden Sweet Whole Kernel Corn, and some extra chicken.
RED CABBAGE
Despite the fact that it is probably the most beneficial vegetable around, we don't devour enough red cabbage. It is anything but difficult to discover, as it is sold in most supermarkets and rancher's business sectors. For this serving of mixed greens, you'll need a little head of new red cabbage.
INGREDIENTS
The Dressing:
1/3 cup good-quality mayo
1 tbsp. lemon juice
1/2 tbsp. vinegar regular or apple cider
1/2 tbsp. sugar
1/4 tbsp. black pepper
1/4 tbsp. salt
The Salad:
1 small red cabbage about 1 1/2 lbs.
1 can 14.75 oz. Del Monte Golden Sweet Whole Kernel Corn
1 lb. of cooked chicken boiled, baked, or rotisserie
INSTRUCTIONS
- In a small bowl, mix all of the dressing ingredients together. Set aside.
- Cut out the cabbage core. Gently remove 4-5 outer leaves, rinse, and reserve for later.
- Quarter and finely shred the cabbage. Place it into a large bowl.
- Cut the chicken into small, bite-sized pieces.
- Drain the liquid out of the corn.
- Add the chopped chicken and corn to the bowl with the shredded red cabbage, and pour the dressing on top. Mix well.
- Divide the salad between the reserved leaves and serve immediately.
NOTES
This salad could be prepared in advance. Store the prepared salad ingredients and the dressing separately in the refrigerator for up to two days. Add the dressing to the salad and mix well right before serving.
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