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+ servings

Red Cabbage Salad with Shrimp and Corn

Course Salad
Cuisine Eastern European
Keyword corn, recipe, red cabbage, seafood, shrimp
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 portions


  • 5 cups red cabbage shredded
  • 2 ears corn yellow, fresh, in husks, or 1 can yellow sweet corn kernels
  • 8 oz shrimp cooked, or any other crustaceans
  • 1/2 tsp kosher salt or flaky seas salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp mayonnaise Kewpie preferred


  • Microwave 2 fresh ears of yellow corn (do not remove husks!) for 4 minutes on HIGH. Let it cool down to the room temperature, peel and cut off the kernels. When fresh corn is out of season, use your favorite brand of canned sweet yellow corn.
  • Wash red cabbage head and remove tough outer leaves. Shred it. Always shred red cabbage thinly for raw salads. Add salt and pepper, gently toss. No need to massage it. Let it stay for a few minutes, and salt will draw its juices to make cabbage softer.
  • Steps 1 and 2 can be done in advance. Combine all salad ingredients right before serving and adjust seasoning.