2 cups (170 g) red cabbage thinly sliced on a mandoline

1 cup (150 g) frozen corn kernels, cooked

1 carrot, julienned

2 tbsp chopped cilantro

2 tbsp (30 ml) mayonnaise

1 tbsp (15 ml) lime juice

In a large bowl, combine all the ingredients and toss well. Season with salt and pepper. Cover and refrigerate for 2 hours.

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