Winter Salad
Here’s a new meaning of “wintry mix” for ya. A sort of slaw: A winter salad of Napa cabbage, apples, celery and citrus. Napa cabbage is one of my favorite salad ingredients because it’s crisp and mild and can be eaten freshly dressed (like a lettuce salad) or left to marinate a couple of hours in the fridge. Either way, it’s delicious in this bright salad!
For a more colorful salad, use a red or pink grapefruit and a crunchy red apple variety like Pink Lady or Gala. It gives the salad a muted red and green color palette — like a pastel Christmas tree.
Make the salad up to two hours before serving and refrigerate. Toss again right before serving. This would also be nice with some toasted walnuts on top for extra crunch.
Winter Salad Recipe
PrintWinter Salad
- Yield: 4 servings 1x
Ingredients
Scale
- 1 Granny Smith apple
- 2 stalks celery
- 1/2 pound Napa cabbage (about 1/2 a head)
- 1/4 cup parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 2 teaspoons grainy mustard
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 white or red grapefruit
- 3–4 cups baby arugula or spinach
Instructions
- Slice apple, celery and cabbage leaves thinly, on the diagonal.
- Toss with parsley, oil, orange and lemon juice, salt, pepper, mustard and maple syrup in a large bowl.
- Using a knife, cut away the peel and pith of grapefruit, then section into supremes. Set aside a few nice supremes for garnish and cut the others in half. Squeeze grapefruit to get all remaining juice into the salad.
- Add arugula and toss. Garnish with reserved supremes.
- Refrigerate up to 2 hours before serving.
