Best 2 Summer Cabbage Salad Recipes

As the summer season brightens our days with its warm glow, it's time to embrace the bounty of fresh, seasonal produce that nature offers. Among the many delightful summer vegetables, cabbage stands out with its crisp texture and slightly sweet, peppery flavor. Cabbage salads are a quintessential summer dish, providing a refreshing and vibrant addition to any meal. With its versatility, cabbage can be transformed into a variety of salads, each offering unique flavors and textures. From classic coleslaw with its creamy dressing to Asian-style salads with tangy, aromatic sauces, there's a summer cabbage salad recipe for every palate and preference.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

SUMMER CABBAGE SALAD

Summer Cabbage Salad image

A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without.

Provided by Shannon Nelson

Categories Salad Coleslaw Recipes No Mayo

Time 25m

Yield 10

Number Of Ingredients 9

Ingredients

1 head cabbage, shredded
2 cooked skinless, boneless chicken breast halves, cubed
6 tablespoons balsamic vinegar
2 chicken-flavored ramen noodle seasoning packets
¼ cup white sugar
1 cup olive oil
6 green onions, chopped
¼ cup toasted sliced almonds, or to taste
¼ cup toasted sesame seeds, or to taste

Steps:

Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 15.5 g, Cholesterol 22.1 mg, Fat 27.1 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 4.1 g, Sodium 409.4 mg, Sugar 10.4 g

Tips:

Choose fresh, crisp cabbage for the salad. Look for heads that are heavy for their size and have tightly packed leaves.
Use a mandoline or sharp knife to thinly slice the cabbage. This will help the cabbage absorb the dressing more easily.
Add a variety of vegetables to the salad for extra flavor and texture. Some good options include carrots, cucumbers, tomatoes, and bell peppers.
Make sure to dress the salad just before serving. This will help prevent the cabbage from getting watery.
Serve the salad chilled for a refreshing side dish or lunch.

Conclusion:

Summer cabbage salad is a light and refreshing dish that is perfect for a hot summer day. It is also a great way to use up fresh cabbage from the garden. With its variety of flavors and textures, this salad is sure to please everyone at your next gathering.

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