Golden Girl Salad With Sweet Corn Vinaigrette Recipe
Golden Girl Salad with Sweet Corn Vinaigrette is a vibrant, refreshing vegetable salad featuring shredded cabbage, colorful carrots, bell peppers, scallions, chives, and two types of cherry tomatoes. It is dressed with a creamy, sweet corn-based vinaigrette that blends fresh corn kernels with garlic, lemon juice, olive oil, and spices. Served with crunchy corn tortilla chips, this salad is perfect as a light meal or a flavorful side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 tbsp. fine sea salt
- 4 ears corn, shucked
- 1/2 head green cabbage, finely shredded
- 3 to 4 multicolored carrots, finely chopped
- 1 yellow bell pepper, seeds and ribs removed, finely chopped
- 1 bunch scallions, white and light green parts finely chopped
- 1 bunch chives, finely sliced
- 1 cup cherry tomatoes, halved lengthwise, cut into thirds
- 1 cup Sungold tomatoes, halved lengthwise, cut into thirds
- Corn tortilla chips, for serving
Dressing
- 1/2 cup reserved corn kernels (from the cooked corn ears)
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 2 lemons, juiced
- 2 tbsp. distilled white vinegar
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground turmeric
Instructions
- Cook the Corn: Fill a large pot with cold water and stir in the 2 tablespoons of fine sea salt. Heat the water over high heat and add the shucked corn ears. Bring to a rapid boil, then remove the pot from heat and cover. Let the corn sit in the hot water until you are ready to use it, allowing it to cook gently through residual heat.
- Prepare the Vegetables: While the corn is cooking, combine the finely shredded green cabbage, chopped multicolored carrots, finely chopped yellow bell pepper, chopped scallions (white and light green parts), sliced chives, halved and sliced cherry tomatoes, and Sungold tomatoes in a large mixing bowl. Toss these ingredients gently to mix evenly.
- Cut Corn Kernels: Carefully remove the corn ears from the pot. Using a fork to hold each cob steady, cut the kernels off into a bowl to avoid flying kernels. Reserve 1/2 cup of the cooked corn kernels for the dressing. Add the remaining corn kernels to the bowl with the mixed vegetables.
- Make the Dressing: In a high-powered blender, combine the reserved 1/2 cup cooked corn kernels, garlic cloves, extra-virgin olive oil, freshly squeezed lemon juice from two lemons, distilled white vinegar, garlic powder, kosher salt, freshly ground black pepper, and ground turmeric. Blend everything until smooth and creamy.
- Toss and Serve: Pour the sweet corn vinaigrette dressing over the vegetable salad mixture. Toss well to coat all vegetables evenly with the dressing. Serve immediately alongside crunchy corn tortilla chips for added texture and flavor contrast.
Notes
- Use fresh, in-season tomatoes for the best flavor in this salad.
- For a spicier kick, consider adding a pinch of chili flakes to the dressing.
- The salad can be made ahead of time; keep the dressing separate until ready to serve to maintain freshness.
- Use a sharp knife to carefully cut the corn kernels off the cob without wasting any.
- Substitute lemon juice with lime juice for a different citrus flavor.
- Serving the salad chilled enhances its refreshing qualities on warm days.
Keywords: Golden Girl Salad, Sweet Corn Vinaigrette, Vegetable Salad, Summer Salad, Healthy Salad, Corn Salad, Vegetarian Salad
