Charred Corn Cabbage Salad with Creamy Avocado Dressing
User Reviews
5
6 reviews
Excellent
Charred Corn Cabbage Salad with Creamy Avocado Dressing
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This Charred Corn Cabbage Salad is made with crunchy cabbage, charred corn, jicama, cilantro, green onion, pepitas, and salty cotija cheese. The salad is tossed in a creamy avocado dressing that only takes a few minutes to make. The flavors and textures are incredible and I highly recommend serving the salad with tortilla chips!
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Ingredients
For the salad:
- 4 sweet corn husks and silks removed, cut off the stem, ears
- avocado oil for brushing the corn
- 5 cups cabbage finely chopped
- 2 cups jicama diced
- 4 green onion sliced
- 1/2 cup cilantro chopped
- 1/2 cup Pepitas
- 1/2 cup cotija cheese
- lime juice of 1
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- cotija cheese extra, garnish
- cilantro extra, garnish
- tortilla chips for serving, optional
For the dressing:
- 1 avocado
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup avocado oil
- 1 jalapeno pepper stem and seeds removed, small
- 1/4 cup lime juice
- 1/4 cup cilantro
- 2 garlic small cloves
- 2 tablespoons water
- 2 teaspoons honey
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat grill to medium-high heat. Brush the corn with oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside to cool to room temperature.
- Use a sharp knife to carefully slice down each side of the corn cobs to remove the kernels.
- In a large bowl, combine the charred corn kernels, cabbage, jicama, green onions, cilantro, pepitas, cotija cheese, and lime juice.
- To make the dressing, in a blender or food processor, add the avocado, Greek yogurt or sour cream, avocado oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper. Blend until smooth. The dressing should be nice and creamy. If it is a little too thick, you can add 1 more tablespoon of water and blend again, but you don’t want it too thin.
- Pour the creamy avocado dressing over the salad and toss well with tongs until the salad is well coated. Season with salt and pepper, to taste. Garnish with extra cotija cheese and cilantro, if desired. Serve plain or with tortilla chips.
Notes
- You can also char the corn over a gas flame.
- Store leftover salad in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
9mg
(3%)
Sodium
132mg
(6%)
Potassium
464mg
(10%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
395IU
(8%)
Vitamin C
34mg
(38%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 9mg | 3% |
| Sodium | 132mg | 6% |
| Potassium | 464mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 34mg | 38% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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