Corn Cabbage Salad

3 Cups fresh or frozen corn kernels
3 Cups red cabbage, diced
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. organic tamari
2 tsp. sesame oil (or to taste)

Dice red cabbage into small pieces about the size of the corn kernels. Combine with corn in a mixing bowl. Place lemon, oil and tamari into a small jar with a lid, and shake well. Pour over salad and mix in. Allow salad to marinate for a least 1 hour and then toss again just before serving.