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!

This entry was posted in Salads, Veg. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s