Cabbage, Tomato and Corn Salad


Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)

Cabbage, Tomato and Corn Salad is a recipe inspiration that came to me when I looked at the foods in this week’s Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce that included these foods. Though this recipe makes 4 side-salad servings, my husband and I liked it so well, we ate the whole thing for lunch.(These foods would also be currently growing in gardens and available at farmers markets.)


  • Servings: approximately 4 1/2-cup servings
  • Difficulty: easy
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I created this salad recipe as a quick way of serving fresh corn and to use up some of my cabbage and a tomato while they were still fresh and delicious.



  • 1 ear of corn, shucked
  • 1 large tomato, cut into bite-size chunks
  • 2 cups of shredded cabbage


  • 2 tablespoons canola oil or other mild-flavored vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 to 2 teaspoons finely chopped sweet onion
  • Salt and pepper to taste


  1. Boil an extra ear of corn by your favorite method when you’re preparing corn on the cob. (Or follow my directions for making corn on the cob at: )
  2. Drain the corn and immediately plunge it into ice water to stop the cooking process and cool it. Pat the corn dry with a clean paper towel. Either proceed with the rest of the recipe now or wrap corn in plastic wrap and refrigerate it, then make this recipe later  for your next meal that day.
  3. Cut the kernels off close to the cob; some kernels can be left clinging together to add extra interest to the appearance of the salad.
  4. Combine all salad ingredients in a medium-sized bowl.
  5. Whisk together dressing ingredients and mix with salad.
  6. If time allows, chill the salad for about an hour for flavors to blend. However, the salad tasted good when eaten immediately, too!

Alice’s Tips

  • The Florida Tomato Commission recommends storing tomatoes with their stem end up as this is the softest part of the tomato.
  • Store tomatoes out of direct sunlight at room temperature for the best flavor and so they ripen evenly. Once tomatoes have ripened, prolong their freshness by storing them in the refrigerator.


Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit


My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!

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