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Fresh Corn Salad with Sweet Chili-Lime Sauce

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
  • 2 cups sweet corn kernels
  • 1/2 red onion, chopped
  • 1/2 bunch cilantro
  • 1/2 head cabbage, shredded*
  • 1/2 cup shredded carrot
  • 1/2 cup roasted, unsalted peanuts, whole or chopped


  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.

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