Red Cabbage Salad with Shrimp and Corn

My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and imitation crab meat with the crustacean. I love it dearly and still name it Mom’s Cabbage Salad. The recipe was printed on the imitation crab sticks package, but many remember it as a family recipe. I have to admit I praise red cabbage for its looks more than anything else. I like the colors of this salad. Add corn kernels and the dressing to toss all ingredients together right before serving to preserve this harmony of contrasts. Red cabbage is a purple-leaved variety of Brassica oleracea. In addition to its striking appearance, it is highly packed with nutrients. With ten times more vitamin A and twice as much iron as green cabbage, it is considered one of the healthy foods with dietary fiber and a range of vitamins and minerals.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Microwave 2 fresh ears of yellow corn (do not remove husks!) for 4 minutes on HIGH. Let it cool down to room temperature, peel, and cut off the kernels. When fresh corn is out of season, use your favorite brand of canned sweet yellow corn.

Step 2

Wash the red cabbage head, remove tough outer leaves, and shred it thinly. Add salt and pepper, gently toss. Let it stay for a few minutes, and salt will draw its juices to make cabbage softer.

Step 3

Combine all salad ingredients right before serving and adjust seasoning to your taste.

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