Grilled Corn and Cabbage Salad – an Ageless Diet™ Recipe

My new favorite salad, created on the fly using the bounty of Farmers Market corn, zucchini, and crunchy, crispy pickling cucumbers. Got the red cabbage at the store since I’m on a can’t-stop-won’t-stop taco kick and shredded cabbage goes so well with any kind of taco action. (I’ll make a taco out of anything, and I’ll even use a sheet of nori or a leaf of cabbage as a wrap if I’m out of my favorite organic corn tortillas.) My favorite cabbage is the colorful reddish purple cabbage, I love the way it colors the other veggies in a salad, especially after they’ve been marinating a little in olive oil and lime juice. This cabbage is a little sweet, a little crunchy, and 100% perfect with fresh cucumbers and grilled corn and zucchini. 

Trio of bowls with pico de gallo, guacamole, and a salad of cabbage, zucchini, cucumber, and corn

Trio of bowls with pico de gallo, guacamole, and a salad of cabbage, zucchini, cucumber, and corn

Grilled Corn & Cabbage Salad
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 ears of corn, husked
  2. 1 medium-sized zucchini
  3. 1 pickling cucumber, diced
  4. 1/2 medium-sized red cabbage, shredded
  5. 1/4 cup fresh lime juice
  6. 3 tablespoons olive oil
  7. 2 tablespoons grapeseed oil
  8. Sea salt and black pepper
  9. 1 tablespoon smoked paprika
Instructions
  1. Prepare grill for medium heat. Chop the cucumber and finely slice or shred the cabbage. In a large bowl add the cucumber, cabbage, olive oil, and lime juice; season with salt and pepper and set aside.
  2. Brush the 3 ears of corn and zucchini with 2 tablespoons grapeseed oil, dust with smoked paprika, 1/2 teaspoon sea salt and grill, turning occasionally, until tender and charred in spots, 7-10 minutes. Let cool.
  3. Cut kernels from cobs and add to the salad. Halve and chop the zucchini and add to the salad. Toss to combine; season with salt and pepper.
Notes
  1. I use pickling cucumbers because they tend to be crisper and hold up better in a salad with this much acid. I never peel my cucumbers, and I always buy organic. If you prefer your cukes peeled, by all means do so. And you can adapt this salad to your taste, add cilantro, basil, or mint, tomatoes, avocado, whatever you like best.
http://www.happinessseries.com/
Share

Filed Under: Ageless Diet™Recipes

Tags:

About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

Trackbacks

  1. […] After a trip to Sian Ka’an, a biosphere just past Tulum, on the Yucatan Peninsula, to hang out at my friend Todd’s new place, I was hooked on the food. Everyday was another really delicious meal cooked by David, Todd’s chef. Breakfast was fresh fruit, a satisfying, filling but still light enough to snorkel the rest of the day, and 4 star restaurant worthy meal. And, since going to Mexico in May, I’ve tried to duplicate this type food --the freshest, most naturally ageless meals I’ve eaten in a very long time. David, a native of Quintana Roo, makes the best black beans I’ve ever had. And I thought mine were good. To my surprise, he uses celery and carrots in his black bean mixture. He also uses dried black beans, cooked all day until tender. I’ve skipped that part of the recipe, making this a 15-minute meal, by using canned black beans. It still tastes great. I top it with sprouts and guacamole. It’s a great, quick-to-prepare supper, perfect for weeknights, summer, winter, spring or autumn. If it’s winter, I’ll break out the fresh limes and tequila to trick myself into thinking summer’s not so far away, and if it’s summer, then all bets are off, I’m eating this with my new favorite salad of grilled corn, zucchini, cucumber, and red cabbage.  […]

%d bloggers like this: