Description
A vibrant and refreshing Golden Girl Salad featuring a medley of fresh vegetables tossed in a sweet corn vinaigrette, perfect as a light meal or a colorful side dish.
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
- Corn tortilla chips, for serving
Sweet Corn Vinaigrette
- 1/2 cup reserved corn kernels (from boiled 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
Instructions
- Prepare the Corn: Fill a large pot with cold water and stir in the fine sea salt. Heat over high heat and add the shucked corn. Bring the water to a rapid boil, then remove the pot from heat, cover it, and set aside until ready to use. This technique gently cooks the corn, enhancing its sweetness.
- Combine Salad Vegetables: While the corn is resting, place the shredded cabbage, chopped multicolored carrots, finely chopped yellow bell pepper, scallions, sliced chives, cherry tomatoes, and Sungold tomatoes in a large bowl. Toss them well to evenly mix the fresh ingredients.
- Remove Corn Kernels: Carefully take the corn from the pot. Using a fork to anchor each ear inside a bowl, cut the kernels off the cob so they don’t scatter. Reserve 1/2 cup of these kernels for the dressing, then add the remaining corn kernels to the bowl with the other vegetables.
- Make the Sweet Corn Vinaigrette: In a high-powered blender, combine the reserved 1/2 cup corn kernels, garlic cloves, extra-virgin olive oil, freshly squeezed lemon juice, distilled white vinegar, garlic powder, kosher salt, black pepper, and ground turmeric. Blend until the mixture is smooth and creamy.
- Toss Salad and Serve: Pour the prepared sweet corn vinaigrette over the salad vegetables. Toss everything together thoroughly to ensure all the ingredients are well coated with the dressing. Serve the Golden Girl Salad alongside crunchy corn tortilla chips for a delightful texture contrast.
Notes
- Using fresh, seasonal vegetables enhances the vibrant flavors of this salad.
- The reserved corn in the dressing adds natural sweetness and a unique texture to the vinaigrette.
- This salad can be prepared in advance; keep the dressing separate and toss just before serving to maintain crispness.
- Add a pinch of chili flakes to the vinaigrette if you prefer a spicy kick.
- For a vegan and vegetarian option, this salad is naturally compliant and free of animal products.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: Golden Girl Salad, Sweet Corn Vinaigrette, Fresh Vegetable Salad, Vegetarian Salad, Summer Salad, Easy Healthy Salad
