Young Cabbage Salad with Mozzarella and Cherry Tomatoes
It can replace dinner if you are following a diet. During the season of fresh vegetables, make a salad of young cabbage, mozzarella cheese, cherry tomatoes, and canned corn. The salad turns out very light and at the same time filling thanks to the cheese.
Updated : 06 May, 2026
Easy
About 20 min.
Ingredients
200 grams
Young cabbage
150 grams
Cherry tomatoes
15 grams
Shallots
60 grams
Mozzarella
130 grams
Canned corn
to taste
Greens
to taste
Salt
to taste
Allspice
30 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for the vegetable salad. Drain the liquid from the canned corn and the brine from the mozzarella balls. Remove the outer tough leaves from the young cabbage, peel the onion, and rinse all the vegetables and herbs under clean running water.
Step 2
Shred the cabbage into the thinnest strips possible. The finer the cabbage is sliced, the tastier and juicier the salad will be.
Step 3
Cut the cherry tomatoes or mini tomatoes in half or into quarters and add them to the salad bowl with the cabbage.
Step 4
Cut the mozzarella balls the same way and add them to the salad.
Step 5
Slice the shallot into small feathers or thin half-rings. White or red onion will also work well for this salad.
Step 6
Add the canned corn to all the ingredients.
Step 7
Chop the herbs finely. Parsley, green onion, or dill go very well with the cabbage and the other ingredients. You can also use fresh basil if you like.
Step 8
Add salt to taste, ground pepper, and dress the salad with vegetable oil or olive oil.
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