How easy is this salad?
(Not as easy as the chef…) jk jk…
This is actually a super easy recipe, so let’s get right to it:
Combine a head of leafy green lettuce and 4 cups of chopped red cabbage in a large serving bowl.
Add some cheese, corn, and hard-boiled eggs…
And maybe a little fresh cracked black pepper…
And you’ve got a delicious salad, ready to go. (Just add dressing.)
Why I like this recipe
Because it’s soooooooooo easy!
Literally the hardest part of this recipe is boiling the eggs (and even that only takes about 15 minutes).
It’s super quick and easy, tastes great, and adds a little variety to my “salad repertoire.”
If you like, you can serve it with a fancy-shmancy homemade dressing to impress the neighbors – or just drown it in Ranch or Thousand Island like my family does! Either way, this recipe is A-Okay!
Go ahead; try it tonight. And then come back tomorrow, and let me know what you think.
Corn and Cabbage Salad
Equipment
- 1 Large mixing bowl
- 1 Chef's knife
- 1 Cutting board
- 1 1 1/2 quart saucepan
Ingredients
- 1 head leafy green lettuce chopped or torn
- 4 cups red cabbage chopped
- 1 15 oz can corn drained
- 1/2 cup shredded Colby Jack cheese
- 4 eggs hard-boiled
Instructions
- Combine lettuce and cabbage in a large mixing bowl.
- Top with corn and cheese, or serve them on the side.
- Slice the eggs and serve them on the side.
