CHOPPED SALAD

Chopped Salad image

This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.

Provided by Mark Bittman

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small head cabbage, trimmed and shredded
Coarse salt
2 medium carrots, peeled and cut into matchsticks
1 small red onion, or a couple of shallots, peeled and sliced thin
1 medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
1 turnip, kohlrabi, or beet, peeled and sliced thin
2 small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
1 bell pepper, cored, seeded, and chopped
1/4 cup olive oil
Lemon juice to taste
Salt and ground black pepper

Steps:

In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 7 grams