Back to Recipes

Thai Salad with Corn

Salads, Side Dishes, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium


Based on 4-6 servings per recipe.

  • zest and juice of 2 limes
  • 2 garlic cloves, minced
  • 2-3 tablespoons Thai sweet chili sauce
  • 1/2 cups sweet corn kernels
  • 1/2 red onion, chopped
  • 1/2 cup, chopped cilantro
  • 1/2 head cabbage, shredded*
  • 1/2 cup shredded carrot


  1. Combine lime juice, zest, garlic, and sweet chili sauce in a small bowl and stir until well mixed. Set aside.
  2. In a large bowl, combine remaining ingredients and toss until well mixed.
  3. Drizzle sauce onto vegetable mix and combine until vegetable mix is well coated.
  4. Serve immediately or chill for up to 24 hours.

*If using pre-shredded mix, use 3 cups.

About This Recipe

A variety of colors, flavors, and textures make this dish pretty and tasty.

More recipes like this

Cowboy Caviar Bean and Rice Salad

Appetizers, Dinner, Lunch, Salads

Easy Deviled Eggs

Vegetarian, Low Phosphorus, Low Potassium, High Protein

Chinese Chicken Salad

Dinner, Ethnic, Lunch, Salads