Vegan No-Mayo Crunchy Corn Salad Recipe

This Vegan No-Mayo Crunchy Corn Salad is both flavorful and colorful. The silky no-mayo homemade dressing wraps each corn kernel with a rich tangy coating. The bell peppers and red onion add flavor, essential nutrients and specks of color. A feast for the eyes!

This gluten-free salad recipe calls for pickles and was tried-and-tested with our homemade Mini Dill Pickles.

It pairs well with many dishes and can be made in advance so keep it in mind for your next party or get-together.

We hope you enjoy this salad and invite you to explore our healthy salads & spreads recipes. You may want to try our delicious vegan coleslaw – a sweet and sour cabbage salad with no mayo or added sugar.  Enjoy!

Vegan No-Mayo Crunchy Corn Salad

Kosher Create

Follow this Vegan No-Mayo Crunchy Corn Salad Recipe to create a delicious salad that is coated with a velvety dressing. Great as an appetizer or side dish, this colorful salad is a great addition to many meals. Enjoy!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Servings 5 People

Equipment

• Sieve (to drain the corn kernels)
• Cutting Board
• Large Size Bowl (for mixing the salad)
• Small Bowl (for mixing the dressing)

Ingredients

  

Salad Base

• 2 cups Corn Kernels (cooked, see notes below.)
• 1 cup Red Onion (approximately one medium onion diced into small pieces)
• ½ teaspoon Salt (to be added to the diced red onion; adjust to taste or health requirements)
• 1 ½ cups Red Bell Pepper (approximately one medium pepper cubed into small pieces)
• 1 ½ cups Orange Bell Pepper (approximately one medium pepper cubed into small pieces)
• 1 cup Dill Pickles (cubed into small pieces; see notes below for the link to the recipe)
• 2 tablespoons Fresh Dill

Dressing

• 3 tablespoons Blanched Almond Butter
• 1 tablespoon Apple Cider Vinegar
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Fresh Lemon Rind
• 1/8 teaspoon Ground Black Pepper

Instructions

 

Gather The Ingredients

• Gather the ingredients for the salad base and dressing.
  

Prepare The Salad Base

• Drain the corn kernels in a sieve. Set aside.
• Peel, wash and dice the red onions. Place them into a large bowl.
• Mix the diced onions with ½ teaspoon salt. Set aside.
  
• Wash the red and orange bell peppers. Cut them in half and remove the stem and pits. Rinse away the seeds and dry.
• Dice the peppers into small cubes. Set Aside.
• Dice the dill pickles into small cubes. Preferably use homemade pickles – click for the recipe for dill pickles.
• Wash the dill well and remove the bottom thick stems. Bunch the dill together and finely dice.

Prepare the Dressing

• In a small bowl mix the balanced almond butter, apple cider vinegar and lemon juice.
• Add the lemon rind and ground black pepper. Mix until well blended. Set aside.
  

Create The Salad

• Add the drained corn kernels to the diced onions in the large bowl.
• Add the pre-prepared diced peppers, pickles and dill.
• Pour the dressing onto the salad base and gently toss until well blended.
  
• Your crunchy cornsalad is ready!

Notes

Click for Kosher Create’s Mini Dill Pickles Recipe

Yields 5 cups.

You can use fresh, frozen or canned corn. If using canned corn opt for a quality brand without added sugar or additives. Be sure to drain the corn kernels well before use. 

Keyword Corn, Corn Kernels, Corn Salad, Dairy Free, Gluten Free, Mediterranean, No Mayo, Parve, Vegan

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