Chinese cabbage and corn salad

Light, juicy, crispy and low-calorie Chinese cabbage and corn salad will suit any meat and side dish.

Ingredients

• Chinese cabbage - 100 g
• Canned corn - 0.5 cans
• Pickled cucumber - 1 pc.
• Bulgarian pepper - 0.5 pcs.
• Carrot - 1 pc.
• Olive oil - 2 tbsp. l.
• White wine vinegar (or lemon juice) - 1 tbsp. l.
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Shred the cabbage into thin strips.
2. Grate carrots for Korean carrots.
3. Bulgarian red or yellow pepper cut into strips.
4. Cut the pickled cucumber into small pieces.
5. Put all the ingredients in a convenient deep dish.
6. Mix olive oil with white wine vinegar or lemon juice and season with salt and pepper.
7. Dress the salad, toss, and let the salad stand to pickle the vegetables a little, so the salad turns out to be tastier than serving it immediately after cooking.
8. The finished Chinese cabbage and corn salad turns out to be very juicy, crispy and low-calorie.