Vegan Street Corn Cabbage Salad
Easy vegan street corn cabbage salad with creamy dressing. Ready in 23 minutes using simple ingredients like corn, vegan mayo, and dairy-free cotija substitute
Equipment
- mixing bowl
- whisk
- measuring spoons
- measuring cups
- large skillet
- spatula
- knife
- cutting board
Ingredients
Creamy Dressing
- 3 tablespoons vegan mayonnaise
- 2 tablespoons unsweetened plain coconut yogurt
- 1 teaspoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
Salad
- 4 cups frozen corn kernels thawed and patted dry
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro finely chopped
- 2 tablespoons red onion finely chopped
- 1 jalapeño pepper seeded and finely minced
- 2 tablespoons vegan cotija cheese substitute crumbled
Instructions
- Whisk together the vegan mayonnaise, coconut yogurt, lime juice, chili powder, smoked paprika, garlic powder, and sea salt in a large mixing bowl until the dressing is smooth and fully combined.
- Heat the olive oil in a large skillet over medium-high heat, then add the thawed corn kernels and cook for 6-8 minutes while stirring occasionally until the corn develops golden brown spots and becomes fragrant.
- Transfer the cooked corn to the bowl with the dressing and stir gently to coat all the kernels evenly with the creamy mixture.
- Add the chopped cilantro, red onion, and minced jalapeño to the corn mixture, then fold everything together until the ingredients are evenly distributed throughout the salad.
- Sprinkle the crumbled vegan cotija cheese substitute over the top of the salad and serve immediately while warm, or refrigerate for 15 minutes to allow the flavors to meld for a chilled version.
Notes
Serve immediately while warm, or refrigerate for 15 minutes to allow the flavors to meld for a chilled version.