With us the salad that is at every meal, so for a change of grated carrots, I offer you a salad of red cabbage. The red cabbage makes its appearance on the stalls at the same time as the corn and new potatoes, this is how I simply had the idea to marry all three ! Good, as I love the cabbage I also loved this salad, but I am sure that you will like it too because it is both simple and exchange a little out of the ordinary. And then I have to tell you one thing, enjoy the season of fresh corn because it’s still downright better than its namesake in box !

Good salad !

Salad of red cabbage, potatoes and corn

For 4 people Save Print Ingredients

  • 1 small red cabbage
  • 10 small new potatoes
  • 1 ear of fresh corn
  • 1 red onion
  • 1/2 bunch of dill
  • 1 drizzle of rapeseed oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon of agave syrup
  • Salt



  • Cook the potatoes in the English – (boiling salted water) for 10-15 minutes depending on their size (poke to check for doneness). Book.
  • Remove the shell of the corn, and cook 6 minutes in salted boiling water. Let it cool down.
  • Finely chop the cabbage and onion, cut the potatoes into four and then using a knife remove the seeds of corn, holding it right and cutting the corn in the length.
  • Add to the mix the dill finely chopped.
  • Prepare the vinaigrette by mixing the vinegar, agave syrup and a good drizzle of oil, emulsify and add to the salad.



Written by Doc

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