How to Prepare
1. Prep the Vegetables Start by shredding your cabbage into very thin, delicate strips. If you want the salad to be extra tender, you can give the shredded cabbage a light squeeze with your hands to soften the fibers. Slice your cucumber however you prefer—thin rounds feel classic, but matchstick strips (julienne) really help the dressing cling to every piece.
2. Whisk the Sauce In a small ramekin or bowl, combine your sour cream, cottage cheese, grainy mustard, and a generous crack of black pepper. Stir it vigorously until it’s smooth and homogeneous. The grainy mustard should be evenly speckled throughout the cream.
3. The Big Mix In a large mixing bowl, toss together your cabbage, cucumbers, and sweet corn. Finely chop your fresh greens—dill is particularly amazing in this combination—and add them to the pile with a pinch of salt.
4. Season and Serve Pour that creamy sauce over the vegetables and fold everything together until every ribbon of cabbage is coated.