Best 4 Latin Cabbage And Corn Salad Recipes

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Hola! Are you ready to embark on a culinary journey to Latin America with our delectable Cabbage and Corn Salad extravaganza? This vibrant and refreshing salad is a delightful blend of flavors and textures, promising to tantalize your taste buds with every bite. Get ready to explore a symphony of recipes, each offering a unique twist on this classic dish. From the traditional Mexican Coleslaw with its tangy dressing to the Peruvian Cabbage and Corn Salad bursting with Andean flavors, this article is your gateway to a world of culinary delights. So, grab your apron, gather your ingredients, and let's dive into the vibrant world of Latin Cabbage and Corn Salads!

Check out the recipes below so you can choose the best recipe for yourself!

EASY MEXICAN COLESLAW WITH CORN



Easy Mexican Coleslaw with Corn image

This Mexican Coleslaw is incredibly easy to make, yet deliciously crisp & packed with flavor! This crowd pleasing slaw is healthy (no mayo! no sugar!), super versatile & totally customizable! Perfect for weeknight dinners, taco nights, picnics, BBQs & more! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Salad     Side Dish

Time 17m

Number Of Ingredients 16

6 TBS Neutral Oil (- vegetable or canola - DIVIDED)
3 Ears Corn (- shucked & kernels cut off cob (about 2 ½ cups kernels))
2 large Jalapenos (- stemmed, seeded & diced)
4 cups Shredded Green Cabbage ((16 ounces shredded coleslaw mix or ½ medium head))
1 large Carrot (- shredded or peeled into ribbons)
1 medium Red Bell Peppers (- stemmed, cored & finely sliced or diced)
½ small Red Onion (- finely sliced)
4 medium Green Onions (- thinly sliced)
1/3 Cup Fresh Cilantro (- packed & finely chopped, or more to taste)
2 ½ TBS EACH: Fresh Orange Juice & Fresh Lime Juice
2 tsp Apple Cider Vinegar
1 tsp EACH: Ground Cumin & Smoked Paprika
½ tsp Chili Powder
¼ tsp Mexican Oregano ((OPTIONAL))
1-2 TBS Honey or Agave (- to taste (or Granulated Sugar))
Kosher Salt & Pepper (- to taste)

Steps:

  • Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
  • Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
  • Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
  • Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
  • Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

Nutrition Facts : Calories 89 kcal, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 14 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED CORN AND RED CABBAGE SLAW



Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

STREET CORN COLESLAW



Street Corn Coleslaw image

Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.

Provided by Mary Younkin

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 12

6 cups shredded green cabbage (about ½ of a medium size head)
4 ears of corn (kernels removed)
¼ cup red onion (finely chopped)
¼ cup cotija cheese (crumbled sliced thin)
2 tablespoons fresh cilantro (chopped small)
¾ cup mayonnaise
1-3 tablespoons Cholula hot sauce (adjust to taste)
2-3 tablespoons fresh lime juice (about 1 large lime)
1 teaspoon sugar
½-1 teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)
¼ teaspoon ground red chili powder

Steps:

  • Combine the cabbage, corn, and red onion in a large mixing bowl. Stir together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage mixture and toss with tongs or stir well to coat.
  • Sprinkle with cotija and cilantro. Serve immediately or refrigerate until ready to serve. This will keep nicely for 2-3 days.

Nutrition Facts : Calories 217 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 540 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g, ServingSize 1 serving

SUMMER CORN AND CABBAGE SALAD



Summer Corn and Cabbage Salad image

Make and share this Summer Corn and Cabbage Salad recipe from Food.com.

Provided by NELady

Categories     Corn

Time 2h31m

Yield 4 side dish servings, 4 serving(s)

Number Of Ingredients 10

3 medium fresh ears of corn or 1 (10 ounce) package frozen whole kernel corn
1 1/2 cups shredded green cabbage
1 medium sweet pepper (red, green or yellow)
1 stalk celery, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
  • In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2

Tips:

  • Use fresh, crisp cabbage and corn. This will ensure that the salad is flavorful and crunchy.
  • Shred the cabbage thinly. This will help the dressing to coat the cabbage evenly.
  • Use a variety of bell peppers. This will add color and flavor to the salad.
  • Don't overcook the corn. It should be cooked just until it is tender.
  • Use a flavorful dressing. This is what will really bring the salad together.
  • Serve the salad immediately. This is when it is at its best.

Conclusion:

Latin cabbage and corn salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try.

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