Cabbage corn salad has become a weekly staple in our house. It’s so easy, hearty, and hold dressing well. Plus, you can mix it up and serve it so many different ways.
- bag of coleslaw
- can of corn
- dressing of your choice
- toppings – feta, cranberries, nuts, corn chips
First, pick up a bag of coleslaw and a can of corn. Drain the can of corn and put it in a bowl with the coleslaw. The ease of this salad also makes it great road trip food or a healthy non-fire option when you’re camping.
All you need is a can opener, a bowl and some forks. Then, lunch is served. Okay, let’s get back to this salad.
For this salad I used homestyle ranch dressing with some garlic hot sauce to spice things up.
Then, mix it up and add in your toppings. We’ve added feta, cranberries, nuts, corn chips, sliced avocados and even pulled chicken. It’s so great since the cabbage will hold up for a few days in the fridge, even after it’s dressed.
One of our quick go-to salads is lemon poppyseed with feta. Delicious and keeps me full enough that I don’t need an afternoon snack when I’m at work.
It’s filling and a great lunch time salad.
The added bonus of not having to chop lettuce, or any other vegetable for that matter, means quick clean up.
Thanks so much for visiting. Also, please let me know if you come up with your own favourite combination for this salad – blue cheese and turkey bacon with avocado might just be up next on my list. Sounds pretty good, doesn’t it?