Hearty Salad

Base:
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: grapes, apples, dried cherries, tomatoes, peppers, olives, capers turkey, 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.

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