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Carrot, Apple, and Corn Slaw

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 35 mins
Yield Serves 6 or 7 (makes 7 cups) (serving size: 1 cup)
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.


  • 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

Nutrition Information

  • calories 260
  • caloriesfromfat 57 %
  • protein 2.1 g
  • fat 17 g
  • satfat 1.4 g
  • carbohydrate 29 g
  • fiber 4.5 g
  • sodium 200 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.