Monday, July 16, 2012

Pepper and Corn Summer Salad

I didn't mention it, but a few days ago this little baby blog of mine turned a year old. I think it's getting close to the realm of toddler now. I've been really lucky over the last little while because it seems I'm getting more and more visitors. Hi visitors! Thanks for coming by! Salted Spoon seems to be climbing up the Google charts a little, because lots of people seem to get here by searching for different foods and recipes.

I always find it interesting taking a peek at how people find this blog. It's always fun to see the search phrases that have been put in to get here. I think the most interesting one this week was "where to get cramble up sausage for pizza", which I hope led them to my Sausage and Pepper Breakfast Tortilla Pizza.

But it's interesting, too, to see what other people are really seeking. I get a lot of visitors looking for "cabbage as a snack". I really really like keeping cabbage on hand. I frequently make it as a midnight snack, and I think that my recipe for Charred Cabbage is what is being found.

So I challenged myself to dig through the fridge and pantry and come up with a new cabbage recipe. What I came up with was a fresh, simple and summery pepper and corn salad that uses cabbage as a wrapper. The end result was really yummy and, honestly, I'm pretty happy that I get to put this into my repertoire now.

So, for all you cabbage snack lovers out there, this one is for you.

Pepper and Corn Summer Salad

1 Cup Corn
1/2 Yellow Pepper, diced
1/2 Red Pepper, diced
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Green Herb (Parsley, Basil, Dill), minced
4 Cabbage Leaves

In a large bowl, mix the peppers, corn, vinegar, oil and herbs together. I tend to have parsley available most often, but I think basil is your best choice here. Mix together and then grind over a generous amount of pepper. Mix again and taste, then adjust the seasonings.

Take four clean cabbage leaves and where the stem is thick at the bottom, cut it out in a little triangle. Divide the peppers and corn mixture between the cabbage leaves, then roll up into little wraps.

Eat over a plate to catch the drips, muttering to yourself about the deliciousness of summer while you make a delightful mess.

Serves 2.

1 comment:

  1. Such a perfect way to feature fresh corn! I'm all over anything that doesn't involve actually generating any heat in the kitchen.