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In a large bowl, combine the shredded white cabbage and sweet corn.
Add the diced pineapple and cucumber to the bowl.
Gently fold in the softened double cream cheese and mayonnaise until all ingredients are evenly coated.
Stir in the chopped cilantro for a fresh herbal note.
Mix everything carefully to maintain the crunchy texture of the vegetables.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serving and storage tips:
Serve this salad chilled as a refreshing side dish with grilled meats or as a light lunch on its own. For best results, consume within 2 days. Store leftovers in an airtight container in the refrigerator. Avoid freezing as the texture of the vegetables and cheese may change.
Variations:
Replace double cream cheese with Greek yogurt for a lighter option.
Add chopped nuts like walnuts or cashews for an extra crunch.
Include a squeeze of lime juice to enhance the tropical flavors.
Swap cilantro for fresh mint or parsley if preferred.
FAQ:
Can I use frozen corn instead of fresh or canned?
Yes, thaw and drain frozen corn before adding to the salad for best texture.
Is it possible to make this salad vegan?
To make it vegan, substitute the double cream cheese and mayonnaise with plant-based alternatives like cashew cream and vegan mayo.
How long can I prepare this salad in advance?
Prepare it up to 4 hours in advance and keep it refrigerated for the freshest taste.
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