Sweet Corn and Cabbage Salad
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The colors and textures will seduce you even before you taste this salad’s sweet, cooling flavors. Because the flavor gets even better with time, it’s perfectly portable.
170 Calories · 8.6 g Protein · 8 g Fiber
Makes 4 Servings
Mix all ingredients together in a large bowl and allow the salad to marinate for at least 30 minutes but preferably 2 hours. You can forgo this step and eat the salad right away, though the flavors won’t be melded quite as much.
Options: If you use the tomatillos, peel away the papery part and make sure to wash them before cutting; this removes their sticky outer film and makes them much easier to handle. You can also use frozen corn in this recipe, though it will lack the crispness and sweetness of fresh corn. Want to make this a meal in itself instead of an accompaniment? Add the beans or tempeh and you’ll have a delicious dinner in minutes.
Protein: 8.6 g
Carbohydrate: 35 g
Sugar: 10 g
Total Fat: 1.8 g
Calories from Fat: 8.8%
Fiber: 8 g
Sodium: 132 mg