Cabbage, Tomato, and Corn Salad

Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)

Try your hand at the delicious salad from Its a simple recipe that makes 4 side-salad servings.



  • 1 ear of corn, shucked
  • 1 large tomato, cut into bite-size chunks
  • 2 cups of shredded cabbage


  • 2 tablespoons canola oil or other mild-flavored vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 to 2 teaspoons finely chopped sweet onion
  • Salt and pepper to taste


  1. Boil an extra ear of corn by your favorite method when you’re preparing corn on the cob. (Or follow my directions for making corn on the cob at: )
  2. Drain the corn and immediately plunge it into ice water to stop the cooking process and cool it. Either proceed with the rest of the recipe now or, I like to pat the ear of corn dry with a clean paper towel, wrap it in plastic wrap, store overnight in the refrigerator and then proceed with this recipe the next day.
  3. Cut the kernels off close to the cob; some kernels can be left clinging together to add extra interest to the appearance of the salad.
  4. Combine all salad ingredients in a medium-sized bowl.
  5. Whisk together dressing ingredients and mix with salad.
  6. If time allows, chill the salad for about an hour for flavors to blend. However, the salad tasted good when eaten immediately, too!

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