Almost Any Time of Year Crisp Salad


I am definitely someone who likes to eat in season, but can’t go all winter without a really ample bright salad with a lot of crunch. This one works pretty much year round with the hothouse varieties of some vegetables available. The only tomatoes I will even consider buying in the winter are the small grape or cherry varieties. Nothing like their summer cousins, but definitely will do. The same goes for cucumbers.

That’s why this is a perfect weeknight salad topped with Crispy Oven-Roasted Chickpeas pretty much any time. That is, if I plan ahead and buy all of the vegetables I like. If something is missing, no big deal, it’s the Cilantro Lime Vinaigrette that is really the key.

Inevitably there is the question of what to do with leftover cabbage. I know you can buy already prepped and shredded cabbage. And, if you like it, go for it. But, I find I do fine if I ask someone in the produce department to cut the cabbages and the jicama in half. Thinly slice some or all of the leftovers, add in some carrots and radishes, and toss with some vinaigrette for a crunchy slaw. Use it on top of beans, vegetables, fish or meat in a soft tortilla for tacos later in the week.



Serves 4

1 head romaine lettuce
½ cup shredded green cabbage
½ cup shredded red cabbage
2 medium carrots, thinly sliced on the diagonal
2 radishes, thinly sliced into rounds
10 grape or cherry tomatoes, cut in half
½ English cucumber, cut into 1/8-inch slices
2 tablespoons thinly sliced red onion
¼-to ½ cup Cilantro-Lime Vinaigrette
1/3 cup jicama matchsticks (thinly sliced, cut into sticks about 2-inches long), optional
Kosher salt
Freshly ground black pepper
1/3 cup Crispy Oven-Roasted Chickpeas seasoned with cumin, smoked paprika, and cayenne
Small cilantro leaves, optional


Remove and discard any tough outer leaves from the romaine. Tear or cut the remaining head into 1-inch strips. Put in a large bowl.

Add the green and red cabbage, carrot, radishes, cucumber, red onion, and jicama, if using. Drizzle ¼ cup of the vinaigrette along the inside edges of the bowl. Gently toss all of the ingredients to combine and lightly coat the vegetables in the vinaigrette. Season to taste with salt and pepper and additional vinaigrette.

Serve family-style or divide among plates. Sprinkle the chickpeas over the top and add cilantro leaves, if you like.