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.
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.