Italian Chopped Salad With Cabbage That Stays Crunchy

My grandmother liked a meal that left a little work done for tomorrow. I think of her when I make a big salad, put it in the refrigerator, and find a soggy bowl waiting for me the next day. Good food and good effort, both wasted. For this Italian chopped salad, I start with green cabbage instead of delicate lettuce. I slice it thinly so it’s pleasant to eat, then add chickpeas, tomatoes, cucumber, red onion, provolone, salami, olives, pepperoncini, and parsley. Use what suits your household. The dressing brings olive oil, red wine vinegar, lemon, oregano, and just enough pepperoncini brine for a little bite. The trick for tomorrow’s lunch is in **what I leave apart today**. Dry the vegetables well. Drain the chickpeas, olives, and peppers. Dress only the portion you’re eating, then keep the remaining cabbage covered and undressed in the refrigerator. Add the wetter ingredients and dressing when you make the next bowl. One thing I won’t budge on: the homemade dressing contains fresh garlic, so refrigerate it promptly and use it within four days. Keep the salad ingredients cold too. A bowl that still looks crisp hasn’t earned extra time on the counter. Now tell me—would you put salami and provolone in your cabbage salad, or what would your family add? I always like hearing how another kitchen makes a good meal from what’s already there. Subscribe, and I’ll keep showing you little ways to make the food you buy useful for more than one meal. #cabbagesalad #italiansalad #choppedsalad #mealprep #cucinapovera #reducefoodwaste #kitchentips