Description
A vibrant and refreshing Golden Girl Salad featuring sweet corn, crisp multicolored vegetables, and a zesty sweet corn vinaigrette. This colorful salad combines shredded cabbage, carrots, bell pepper, scallions, chives, and two varieties of tomatoes, all tossed in a creamy, turmeric-spiced dressing made from fresh corn and tangy lemon juice. Perfect as a light lunch or a flavorful side dish, served with crunchy corn tortilla chips.
Ingredients
Scale
Salad
- 2 tbsp fine sea salt
- 4 ears corn, shucked
- 1/2 head green cabbage, finely shredded
- 3 to 4 multicolored carrots, finely chopped
- 1 yellow bell pepper, seeds and ribs removed, finely chopped
- 1 bunch scallions, white and light green parts finely chopped
- 1 bunch chives, finely sliced
- 1 cup cherry tomatoes, halved lengthwise, cut into thirds
- 1 cup Sungold tomatoes, halved lengthwise, cut into thirds
Sweet Corn Vinaigrette
- 1/2 cup reserved corn kernels (from the cooked corn)
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 2 lemons, juiced
- 2 tbsp distilled white vinegar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground turmeric
For Serving
- Corn tortilla chips
Instructions
- Cook the Corn: Fill a large pot with cold water and stir in the sea salt. Heat the water over high heat and add the shucked corn ears. Bring the water to a rapid boil, then remove the pot from heat and cover it. Let the corn sit and cook in the hot water while you prepare the rest of the salad.
- Prepare the Vegetables: In a large mixing bowl, combine the finely shredded green cabbage, chopped multicolored carrots, chopped yellow bell pepper, and the chopped white and light green parts of the scallions. Add the finely sliced chives along with the halved and sliced cherry and Sungold tomatoes. Toss all these ingredients together to evenly mix.
- Remove Corn Kernels: Carefully take the cooked corn out of the pot. Using a fork to stabilize the cob inside a bowl, cut the kernels off the corn cobs with a sharp knife. Reserve 1/2 cup of these fresh kernels for the vinaigrette dressing. Add the remaining kernels directly into the mixed vegetables bowl.
- Make the Sweet Corn Vinaigrette: Place the reserved 1/2 cup corn kernels, garlic cloves, extra-virgin olive oil, lemon juice from the two lemons, distilled white vinegar, garlic powder, kosher salt, freshly ground black pepper, and ground turmeric into a high-powered blender. Blend until the mixture is completely smooth and creamy.
- Toss and Serve: Pour the prepared sweet corn vinaigrette over the combined salad ingredients. Toss everything gently but thoroughly until the salad is evenly coated with the dressing. Serve the salad immediately, accompanied by crunchy corn tortilla chips on the side for added texture and flavor.
Notes
- For best flavor, use fresh, in-season corn and ripe Sungold tomatoes.
- If you do not have a high-powered blender, a food processor can be used, but the dressing may be less smooth.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
- Adjust the seasoning in the vinaigrette to taste, adding more salt or lemon juice if desired.
- Serve with tortilla chips for a delightful crunch and additional texture contrast.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: American
Keywords: Golden Girl Salad, sweet corn vinaigrette, fresh corn salad, colorful vegetable salad, healthy salad recipe, summer salad, vegetarian salad
