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
Storage: Refrigerate in an airtight container for up to 3–4 days. Keep chilled, especially because of the meat and cheese.
One more thought: Because the dressing is SO good, you could actually make the full amount of dressing from your original recipe, use only what you need, and refrigerate the rest for another salad. That would also save you from measuring out half a garlic clove and a quarter of a lemon every time!
IN FACT... make more dressing than you think you need and add it a bit at a time until you are happy with the amount of dressing!
SO GOOD!