Winter Salad

Bring brightness back to winter with this fresh, crunchy Winter Salad. Seasonal vegetables make all the difference!

Prep Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

½ small head of green cabbage shredded very thin and roughly chopped, about 6 cups
¼ small head purple cabbage shredded very thin and roughly chopped, about 3 cups
½ pound Brussels sprouts trimmed and shredded very thin
½ cup quality olive oil
¼ cup freshly squeezed lemon juice about 2 lemons worth
1 tablespoon white sugar
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
1 cup dried cranberries
6 ounces Parmesan cheese shaved into big shards, about ⅔ cup

Place the cabbage and Brussels sprouts in a bowl and set aside. Combine the lemon juice, olive oil, sugar, salt, and pepper in a small jar and shake to combine.
Pour about half the dressing on the salad, just enough to moisten it, and toss to coat. Reserve the remaining dressing.
Add the dried cranberries and Parmesan to the salad and toss carefully to avoid breaking up the cheese. Add more vinaigrette, if necessary, taste the salad, and adjust the salt if desired. Serve the slaw cold or at room temperature.