Corn Salad recipe - ingredients, nutrition and when to eat it
Corn salad combines sweet corn with cabbage and carrots for a crisp, refreshing bite. It pairs well with meat dishes and makes a simple lunch even better.
Salads & light · 10 minutes to cook
Nutrition (per 177g serving): 259.7 kcal · protein 4.3g · carbohydrate 26.5g · fat 16g · sodium 123.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the corn and vegetables well so the salad doesn’t become watery.
Tips: For a better texture, cut the cabbage about the same size as the corn instead of chopping it too finely.
Tips: The vegetables will release water if left too long, so it’s best eaten the day it’s made.
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Ingredients (1 serving)
- Corn — 80 g
- Cabbage — 50 g
- Carrot — 20 g
- Mayonnaise — 1.5 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp