I first served this at our Thanksgiving feast last year and even among all of the usual suspects, this salad was clearly a hit. I’ve made it several times since, including over the Christmas holidays and it’s never disappointed. Serve this salad with roast chicken or baked salmon or all on its own. The great news is that the greens in the salad actually stand up for tomorrow’s lunch.
The cranberries, feta and hazelnuts absolutely bring out the best in the kale and cabbage. Who says you can’t make a silk purse out of a sow’s ear?
Cabbage/Kale Salad with Cranberries & Feta
1 ½ Tbsp sherry or red wine vinegar
1 ½ Tbsp fresh lemon juice
1 tsp Dijon mustard
¾ tsp sea salt
¼ cup finely diced red onion
½ cup extra virgin olive oil
4 cups hand-shredded kale leaves, tough ribs discarded
3 cups finely sliced green cabbage
½ cup dried cranberries
½ cup coarsely chopped toasted hazelnuts (or walnuts)
1 cup crumbled feta cheese
Sea salt and freshly ground black pepper
For the dressing, whisk the vinegar, lemon juice, Dijon mustard, salt and red onion in a large salad bowl. Let the mixture sit for at least 5 minutes to let the onion mellow a bit. Whisk the olive oil into the mixture until it comes together.
Place the kale and cabbage into the large bowl containing the dressing. Toss to combine evenly, checking for seasoning. Add the remaining ingredients and toss gently. Serve immediately or cover and refrigerate for up to 1 day.