Carrot, Apple, and Corn Slaw

Total Time
35 mins

This light salad, based on one our reader had while vacationing in Germany, is great alongside grilled meat or fish. Squeezing out excess liquid from the fruit and vegetables keeps the salad from getting watery.

Photo: Annabelle Breakey; Styling: Kevin Crafts

2 cups fresh or frozen corn kernels (from about 2 ears)

1/2 cup canola oil

1/4 cup apple cider vinegar

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1 English cucumber, coarsely shredded

3 large Granny Smith apples, peeled, cored, and coarsely shredded

4 large carrots, coarsely shredded

1/3 cup coarsely chopped parsley

Step 1

Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain.

Step 2

Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.

Nutrition Facts

Amount Per Serving
Calories 260Calories from Fat 57

% Daily Value *
Total Fat 17g27%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 200mg9%
Total Carbohydrate 29g10%

Dietary Fiber 4.5g18%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Carrot, Apple, and Corn Slaw