All the Flavor of an Italian Grinder!
I made this Italian Chopped Cabbage Salad recently, and OMG. It is SO good!
Think of everything you love about an Italian grinder – salami, provolone, pepperoncini, olives, and a delicious tangy Italian dressing – all chopped up into one big bowl. But instead of lettuce, we’re using cabbage.
And honestly? I think I like it better!
The cabbage gives this salad a wonderful crunch, and unlike lettuce, it doesn’t wilt and turn into a soggy mess after a few hours. We enjoyed this salad for several days, and it was still delicious.
It’s like an antipasto platter you can eat with a fork!
And then, of course, there was Lou.
I was putting the salad together when I heard those familiar words:
“You know what would be good in that salad?”
Oh boy. Here we go. 😂
“Ham.”
Well, considering I’m married to an Italian, I probably should have seen that coming!
So in went some deli ham, right alongside the salami and provolone. And you know what? He was right. (Don’t tell him I said that!)
It really did make the whole thing taste even more like the inside of a good Italian grinder.
Why Cabbage Works So Well
I love a good chopped salad, but there’s nothing worse than making a big bowl and finding it wilted the next day.
That’s where cabbage comes in.
Green cabbage is sturdy enough to hold up to all that dressing without losing its crunch. It actually gets a little more flavorful as it sits and absorbs all those wonderful Italian seasonings.
And don’t skip the little trick of salting and massaging the cabbage before assembling the salad. It softens the texture just enough while keeping that wonderful crunch.
One thing I learned? You don’t need an entire head of cabbage!
That’s what I used the first time, and let me tell you, it made a LOT of salad. I’ve scaled this recipe down to half a head, which is plenty once you add all the other ingredients.
Let’s Talk About the Ingredients
This salad is loaded with goodies!
- Green cabbage: The star of the show! Slice it nice and thin so you get a little bit in every bite.
- Salami, deli ham, and provolone: That wonderful Italian deli combination that makes this salad taste like a grinder.
- Chickpeas: Add some heartiness and make this salad feel like a meal.
- Tomatoes, cucumbers, and red onion: Freshness, color, and crunch.
- Pepperoncini and olives: Give the salad that wonderful tangy, salty antipasto flavor.
- Fresh parsley: Brightens everything up.
And then there’s the dressing!
It’s a simple homemade Italian-style vinaigrette with olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, and a little honey.
Here’s a little trick: Add some of the brine from the pepperoncini jar! It gives the dressing an extra kick of flavor that really brings everything together.
How to Make Italian Chopped Cabbage Salad
This couldn’t be much easier.
Start by slicing your cabbage very thinly. Sprinkle it with a little salt, massage it gently with your hands, and let it sit for about 10 minutes.
While the cabbage rests, chop up all your vegetables, salami, ham, and cheese.
Next, put your dressing ingredients into a jar, screw on the lid, and give it a good shake.
Combine everything in a large bowl, pour some dressing over the top, and toss until everything is nicely coated. Add more dressing as needed.
Pop it into the refrigerator for about 10–20 minutes before serving to let those flavors get acquainted.
That’s it!
A Little Extra Dressing Never Hurt Anyone!
When I first made this salad, I quickly discovered that I needed more dressing. And then a little more. I think I ended up making about three times the original amount!
But here’s the thing – cabbage can handle it! Unlike lettuce, it doesn’t immediately wilt when you add dressing, and all those wonderful flavors have a chance to soak in.
I’ve included a generous amount of dressing in the recipe, but how much you use is entirely up to you. Start with some, toss everything together, and taste. Add more until it’s just the way you like it.
And if you have leftover dressing, pop it into a jar in the refrigerator. It’s wonderful to have on hand for another salad or to freshen up the leftovers the next day.
My advice? Make extra. You can always add more, but you can’t add dressing you didn’t make!
A Few Tips From My Kitchen
Chop everything fairly small. You want a little bit of everything in each forkful. That’s part of what makes a chopped salad so good.
Make it your own. Try adding pepperoni, mozzarella, artichoke hearts, or roasted red peppers. Anything you’d enjoy on an antipasto platter would probably be delicious here.
Start with half a cabbage. Trust me on this one! Once you add all those other ingredients, you’ll have a generous bowl of salad.
The Leftovers Are Fantastic!
This might be what impressed me most about this salad.
We ate it for several days, and it held up beautifully! The cabbage stayed crunchy, the flavors continued to develop, and I didn’t have to worry about a big bowl of wilted lettuce sitting in the refrigerator.
Store it covered in the refrigerator and enjoy it over the next 3–4 days.
It’s wonderful for lunches, meal prep, potlucks, or those nights when you want something delicious without doing much cooking.
Italian Chopped Cabbage Salad
Ingredients
Salad ingredients
- ½ medium head green cabbage thinly sliced and chopped
- ½ 15-ounce can chickpeas, drained and rinsed
- ¾ cup cherry tomatoes halved
- 1–2 mini or Persian cucumbers partially peeled and chopped
- ⅛ red onion thinly sliced
- 2 ounces salami cut into strips
- 2 ounces deli ham cut into strips
- 2 ounces provolone diced
- ¼ cup sliced pepperoncini
- ¼ cup sliced olives
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon kosher salt
Italian dressing
- 2 tablespoons plus 2 teaspoons olive oil
- 1½ tablespoons red wine vinegar
- Juice of ¼ lemon
- 1 tablespoon pepperoncini brine
- 1½ teaspoons Dijon mustard
- ½ small garlic clove finely minced
- ½ teaspoon dried oregano
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place chopped cabbage in a large bowl. Sprinkle with ¼ teaspoon kosher salt, gently massage with your hands, and let rest for 10 minutes.
- Combine all dressing ingredients in a small jar. Cover and shake vigorously until well combined.
- Add chickpeas, tomatoes, cucumbers, red onion, salami, provolone, pepperoncini, olives, and parsley to the cabbage.
- Pour dressing over the salad and toss until everything is evenly coated.
- Refrigerate for 10–20 minutes before serving.
Notes
One Last Thought
If you’ve never thought about using cabbage in place of lettuce for a chopped Italian salad, give this one a try.
Between the crunchy cabbage, the salty salami and cheese, and that tangy homemade dressing, there is so much flavor in every bite.
It’s hearty enough to be dinner, makes a wonderful side dish, and might just change the way you think about cabbage.
Seriously. It’s like eating the inside of your favorite Italian grinder – only with a fork!
And I am absolutely making this one again!
