1 cup finely cut green cabbage
1 cup finely cut red cabbage
1 cup chopped arugula
1 cup chopped kale
Mustard greens, parsley, beet greens, and others can be added when available.
Options to change it up: beans of any type, grapes, apples, dried cherries, cucumber, tomatoes, peppers, olives, capers, hardboiled egg.
Toppings: Feta cheese, toasted sunflower seeds, Olive oil and vinegar dressing.
Cabbage and kale can be cut up in advance because they hold up very well in the refrigerator for a week. Cabbage is nicest if cut on a mandolin so it is fine like sauerkraut.
Arugula and other greens don’t hold up as long so I keep them in a container separate container from cabbage that I plan to store for a while. I cut up enough cabbage and kale for the week and then add more perishable items when the salad will be eaten in a day or two. I don’t usually use lettuce because it doesn’t hold up as well as arugula.