Cabbage Corn Tomato Salad

Updated: Jun 13, 2018


This is a great side dish to compliment any summer bbq or potluck! It's light, refreshing and a clean option when you're looking for something to replace your traditional coleslaw. 

Serving Size: The recipe makes 12, 4 oz portions.


Macronutrient Breakdown: 4 oz portion: 3g Protein / 5g Fat / 8g Carbs



Ingredients

  • 325 grams shredded red cabbage

  • 325 grams shredded white cabbage

  • 20 cherry tomatoes, halved

  • 1/2 cup cucumber, peeled and quartered 

  • 1 can corn, drained (fresh corn is a better option here) 

  • 1/4 cup sugar free mayonnaise 

  • 1/3 cup 2% plain Greek yogurt

  • 3 garlic cloves, minced

  • Salt and pepper, to taste


Instructions

  1. Shred cabbages really thinly. A mandolin slicer works great here! Cut your cherry tomatoes into halves, peel and slice your cucumber and mince your garlic, drain your corn and mix all together. 

  2. In a separate bowl mix together the mayo, greek yogurt, salt and pepper. Fold into your salad and mix well. Serve right away or chill for up to two hours before serving. 

  3. Note that this salad is best when served within a few hours of making. The dressing pulls a lot of the natural waters out of the vegetables when it sits for more than a few hours. Enjoy! 


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