Carrot, Apple, and Corn Slaw

Photo: Annabelle Breakey; Styling: Kevin Crafts

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.

Yield: Serves 6 or 7 (makes 7 cups) (serving size: 1 cup)
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 57%
  • Protein: 2.1g
  • Fat: 17g
  • Saturated fat: 1.4g
  • Carbohydrate: 29g
  • Fiber: 4.5g
  • Sodium: 200mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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