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Cabbage salad with corn

A side salad made from grated white cabbage, onion, corn, vinegar, sugar and salt. This cabbage salad with corn is a bright and crunchy side that brings a gentle sweet and sour balance to the plate. It comes from a Central European home cooking tradition where finely sliced white cabbage meets a quick vinegar and sugar dressing. Sweet corn adds color, onion brings freshness and the result sits beautifully next to roasted meats, schnitzel or anything from the grill.

Ingredients:

  • 1,50 kilograms white cabbage
  • 3 tablespoons sweet corn (canned)
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 25 grams salt
  • 1 piece onion

Nutrition values (per 100 g):

Energy32 kcal
136 kJ
Protein1,3 g
Carbohydrates7,4 g
- of which sugars4,7 g
Fat0,1 g
- saturated fat0,0 g
- trans fat0,0 g
- monounsaturated fat0,0 g
- polyunsaturated fat0,0 g
- cholesterol0,0 mg
Fiber2,3 g
Salt1,5 g

All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.

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Recipe steps:

  1. Chop the cabbage, put in a bowl, sprinkle with sugar, pour over the vinegar, salt, leave to stand for 15 minutes, until the cabbage drops the water (but we leave it in a bowl).
  2. Squeeze the cabbage with clean hands, add corn and thin ly-sliced onions, mix, if you like add salt or sugar, and we can serve.

Technique tips for the best crunch:
Slice the cabbage as thin as you comfortably can. Remove the core so the strands stay tender. Cut the onion into very thin rings so it lifts the salad without overpowering it. Rinse canned corn under cold water and let it drain. Use distilled white vinegar for a sharper note or apple cider vinegar for a rounder profile. A squeeze of lemon can replace part of the vinegar for extra freshness. After mixing, gently squeeze the salad with clean hands to help it relax, then fluff it back up with a fork.

Variations and ideas:
Fine grated carrot adds color and sweetness. A pinch of caraway complements the cabbage aroma. A small spoon of mild mustard brings a gentle warmth. Yogurt or sour cream turns it into a creamy coleslaw style salad. Honey can stand in for sugar if you prefer a natural sweetener. Rice vinegar gives a delicate acidity that pairs well with chicken and fish. Fresh parsley or chives make a lively summer version. In autumn try red onion and a twist of black pepper. In winter add tiny apple cubes and a hint of horseradish.

Serving suggestions:
Serve it with grilled chicken, pork neck steaks or pan seared beef. It is perfect with schnitzel and roasted potatoes. It freshens up burgers, hot dogs and roasted sausages. On a cold cuts board it becomes the crunchy, juicy element that ties everything together.

Storage and make ahead:
The salad keeps well for a day in the fridge in a lidded container. Flavors mingle and the cabbage remains pleasantly crisp. Give it a stir before serving and adjust with a splash of vinegar or a light sprinkle of sugar if needed.

Helpful answers:
  • Which cabbage works best? Standard white cabbage holds its texture beautifully. Young spring cabbage is fine as well, just ease up on sugar and vinegar. 
  • Can I skip sugar? Yes. Corn brings sweetness on its own and a small spoon of honey also works. 
  • How to adjust acidity? Start with the base amount and tune to taste. Sharper acidity is great with fatty cuts, softer acidity suits poultry. 
  • Is it gluten free and vegan? Yes. All base ingredients are naturally gluten free and plant based.

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