Winter Salad

You recognize that second whenever you’re midway by way of winter and your physique simply begins begging for one thing contemporary, shiny, and alive? Yeah, that’s the place this Winter Salad with cabbage and Brussels sprouts is available in.

A horizontally aligned image of a ceramic plate piled high with shredded cabbage and sliced Brussels sprouts.

I fell for Ina Garten’s winter slaw years in the past (due to course I did. She makes slaw an occasion!), however I’ve since tweaked it into one thing that matches me a bit of higher: this salad is punchy, colourful, crisp, and simply chaotic sufficient to really feel alive whereas surrounded by snow.

I can’t cease making this.

What makes this winter salad so good, is that it doesn’t faux to be summer time. It’s a celebration of what’s really in season, cabbage, Brussels sprouts, and cranberries. The feel? Deliriously crunchy. The flavour? Sharp however balanced.

I figured I’d like this salad, but it surely seems that I actually, actually LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my notorious grilled cheese sandwich for the following 3 days. It’s so dang tasty.

A collage of four images, showing the process of making this recipe for winter salad.

What I really like most about this recipe is that it lasts. You can also make an enormous bowl of it on Sunday and nonetheless be crunching fortunately on Wednesday. It really will get higher within the fridge as a result of the flavors proceed to develop.

It’s the salad equal of a long-term relationship. Yeah, it was nice at the beginning. However, whenever you get to the purpose that you simply’re ending one another’s sentences? That’s the dream. So, say sure to those crunchy greens, and let lettuce wilt for another person this week.

The key to this salad is within the dressing. It takes only a minute to whisk collectively a contemporary French dressing that’s shiny and lemony. And, (bonus!) lemons are at peak ripeness within the winter. So, skip the overly candy, heavy mayo-based dressings for this. This salad dressing wakes you up!

A vertically aligned close up shot of a serving of cabbage salad on a plate with a floral tea towel in the background.

Winter Slaw

On this salad, I maintain the Parmesan cheese from the Ina Garten winter slaw that I’ve come to like. However, for crunch? I like to make use of pink and inexperienced cabbage, and thinly sliced Brussels sprouts (therapeutic massage all of it collectively simply sufficient to make it concentrate). Then, for some sweetness, I sprinkle on some dried cranberries.

There’s one thing deeply psychological about consuming a dish like this in winter. It’s nearly like remedy for me. I’m reminded that even when the world feels chilly and grey, there’s brightness round me. It’s a bit of sign that life nonetheless tastes good. And that’s what this salad delivers.

A top down photo of a plate of winter salad on a wooden tabletop, with two metal forks visible beside it.

Cabbage Salads and Slaws

For those who’re right here in cabbage season, then I’ve received all of the cabbage salads and slaws you would ever need. So, give in to the crunch with this candy and tangy, tremendous crunchy Asian ramen noodle salad. I don’t name my recipes one of the best fairly often. However, this one is unimaginable.

And, this Mexican street corn coleslaw is one of the best of either side of the border, with crunchy inexperienced cabbage, contemporary corn, and pink onions in creamy, spicy sauce with cotija cheese. For a sweeter possibility, take a look at my cranberry apple coleslaw, it’s nice year-round.

This old fashioned coleslaw is a tangy, candy, and crunchy slaw with a vinegar and oil-based dressing that may maintain you coming again for extra. And when you want a creamier possibility, strive a classic Memphis coleslaw. With only a trace of sweetness and a refined tang, this one will convert even probably the most diehard opponent of coleslaw.

Place the cabbage and Brussels sprouts in a bowl and put aside. Mix the lemon juice, olive oil, sugar, salt, and pepper in a small jar and shake to mix.
Pour about half the dressing on the salad, simply sufficient to moisten it, and toss to coat. Reserve the remaining dressing.
Add the dried cranberries and Parmesan to the salad and toss fastidiously to keep away from breaking apart the cheese. Add extra French dressing, if vital, style the salad, and modify the salt if desired. Serve the slaw chilly or at room temperature.