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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegetarian

Quick Cabbage Side Salad with Corn and Peas

What says “green salad” and still is a family favorite? This quick cabbage side salad!


Sweet corn, green onion, and Napa cabbage make this crunchy salad. It is the perfect side dish to any meal. In my family, we like to enjoy it with mashed potatoes and skewered grilled chicken.

Shredded green cabbage in any salad always makes a great salad. It makes up the base as the main ingredient. Then, we add in pickles, which contribute the vinegar flavors. I love a good pickle recipe, especially when it’s an easy recipe like this one.

Simple ingredients always make the best salad!

What has grocery store ingredients, is super easy to shop for, and tastes amazing paired with a protein filled main course? Of course, it’s this crunchy salad! Making a large bowl of this salad might not be enough: you’ll be asking for more and more.

I love how each ingredient in this cabbage salad recipe is actively working in your body. Also, they add the most amazing flavors to this salad!
Sunday dinner surely will be a tasty treat with a crunchy cabbage salad like this one. With tomato soup as a starter and roasted baby carrots on the side, there’s a good chance that dinner will be absolutely devoured!

Key Ingredients:

cabbage side salad ingredients with labels- salt, dill, corn, parsley, peas, pepper, green onion, mayonnaise, pickles, and cabbage.

Cabbage is rich in fiber and is low calorie. It also has vitamin C.

Green onions fill you up with fiber and are high in vitamin K.

Peas are also high in fiber. Along with that, they have zinc which supports immune system function. It helps to fight the common cold.

Sweet corn is another one of the simple grocery store ingredients in this salad. The fresh corn adds a touch of sweetness to the salad and balances well with the salty pickles.

Mayonnaise is the creamy dressing in this side salad. It combines the fresh ingredients well without overtaking the flavors.

Pickles add that vinegar taste and saltiness, making this tangy salad with a unique taste stand out.

Salt and black pepper add the spice.

Fresh dill is rich in flavonoids and vitamin A.

Fresh parsley is a natural diuretic, helping in reducing blood pressure and bloating.

Find the full printable recipe with specific measurements below.

How to make a Cabbage Side Salad

Step 1: Chop cabbage

Finely chop cabbage and put in a medium sized bowl.


Step 2: Chop green onions

Chop green onions and add to the cabbage.


Step 3: Add the rest of the ingredients

Also add defrosted green peas, corn, and chopped pickles.


Step 4: Stir mayonnaise

Stir in mayonnaise until all the vegetables are coated well.


Step 5: Season and garnish

Add salt and pepper to taste and garnish with dill and parsley. Enjoy!


Expert Tips:

  • Chop the dill and parsley just before adding for the best burst of flavor. 
  • Use this salad as a coleslaw for a family BBQ or atop fish tacos with a spicy sauce!
  • I do not recommend using red cabbage or purple cabbage in this salad. Green cabbage adds the best flavor and is perfectly mild. 
  • Use a wooden cutting board and a sharp knife to best shred up the cabbage.

Recipe FAQs:

Can I prepare this salad in advance?

Yes, you can prepare the salad in a few hours in advance, but wait to add the mayonnaise just before serving.

Do I need to cook the corn before adding it?

Feel free to add fresh corn raw. For canned or frozen corn, thaw or cook accordingly.


I love making healthy recipes! Here are some more of my favorites:

More cabbage recipes

If you tried this Quick Cabbage Side Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!


Quick Cabbage Side Salad with Corn and Peas

Cabbage with corn, peas, and sour pickles combined with mayo and perfect to pair with your dinner.
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Course: Salad, Side Dish
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian
Total Time: 20 minutes
Calories: 124kcal
Author: Marina Rizhkov



  • 1 small head cabbage, finely chopped
  • 2 green onions, chopped
  • ½ cup peas, frozen, defrosted
  • 1 small can corn
  • 3 Tbsp mayonnaise
  • 2 pickles, diced
  • salt, to taste
  • pepper, to taste
  • 1 small handful dill, chopped
  • 1 small handful parsley, chopped


  • Finely chop cabbage and put in a medium sized bowl.
    1 small head cabbage,
  • Chop green onions and add to the cabbage.
    2 green onions,
  • Also add defrosted green peas, corn, and chopped pickles.
    ½ cup peas,, 1 small can corn, 2 pickles,
  • Stir in mayonnaise until all the vegetables are coated well.
    3 Tbsp mayonnaise
  • Add salt and pepper to taste and garnish with dill and parsley. Enjoy!
    salt,, pepper,, 1 small handful dill,, 1 small handful parsley,


Calories: 124kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 187mg | Potassium: 358mg | Fiber: 5g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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