Creativity Win! Red Cabbage and Toasted Corn Salad

Just getting a bit daring. I liked this idea of mixing corn and red cabbage because of the beautiful color combination of bright yellow and deep purple. With a bit of  zesty citrus, spicy chili and salty parm, it came together to be a different and tasty winner!

What you’ll need:

  • Half a head of red cabbage
  • Two cobs of corn
  • One lemon
  • One lime
  • Crushed chili flakes
  • Some grated parm
  • A small bit of olive oil
  • A fresh herb like mint or basil

What to do:

Chop the head of cabbage, or shred it in a food processor so it’s in lots of nice small pieces. Boil the corn for 5 minutes max, and then use a knife to shave the kernels off each cob.

In a frying pan, toast the corn kernels with some chili flakes until they’re a bit dark. Don’t bother using oil to do this, or if you do, you only need a bit.

Toss the toasted corn in a large bowl with the cabbage with some fresh herbs. Grate some lemon and lime zest over everything and some grated parm. Drizzle a bit of olive oil over everything and squeeze out the juice from the lemon and lime. Toss again and serve!

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