We eat some version of this easy and colorful side-salad most every night during the winter. It’s really a cross between a salad and a slaw, so it has a crispy, crunchy texture. Local leafy salad greens are scarce this time of year, and the greens at the grocery store tend to expire quickly. And even when they don’t, I hate the waste created by all those plastic boxes. But you definitely want some greens in this combo salad-slaw, too, so I almost always include arugula (which seems to last longer at home) for it’s nutty flavor and billowy charm. Lastly – a bit of radicchio for that slight hit of bitter (and because it, too, keeps well).

I keep the add-ins to nuts (preferably salty roasted peanuts which pair so well with tahini, but toasted pecans and almonds are good, too), dried cranberries, and a scattering of julienned carrots. Sometimes a sprinkle of toasted sesame seeds. You could also add sliced endive leaves, very thinly sliced fennel leaves, or slivered apples if you like. Just don’t forget the sea salt – sprinkle it over the combined salad ingredients just before you dress them. It will draw all the flavors together.

All of this gets dressed with our new favorite house vinaigrette – Lemon Tahini Vinaigrette for Chopped Salads. (I also like Double Lemon Tahini Dressing but it’s for a heartier salad with roasted vegetables. This dressing is lighter.) Make a batch of this at the start of the week, stock your greens, and you're all set for side-salads (side-slaw-salads!) for the week.

Serves 3 to 4


  • 5 cups chopped Iceberg lettuce (preferably light green and pale green inner leaves)
  • 4 cups (loosely packed) young arugula leaves
  • 2 cups very thinly sliced red cabbage
  • 1/3 small head radicchio, ripped into smaller pieces
  • 2 small carrots, peeled and cut into thin matchsticks about 2 to 3 inches long
  • 4 scallions (trimmed), thinly sliced (all parts) (optional)
  • 1/3 cup dry roasted peanuts, toasted pecans or toasted sliced almonds (or a combination)
  • 1/3 cup dried cranberries
  • Sea salt
  • 1 recipe Lemon Tahini Vinaigrette for Chopped Salads (you will not use it all)
  • 1 to 2 teaspoons toasted sesame seeds (optional)

1. Combine the Iceberg lettuce, the arugula, the cabbage, the radicchio, the carrots and the scallions (if using) in a large shallow salad bowl. (You can do this and hold the salad, covered with a damp cloth, in the fridge for an hour or so if you need to.) Add the peanuts, cranberries, and a generous sprinkling of sea salt.

2. Drizzle 4 to 5 tablespoons of the vinaigrette over the salad and toss gently and thoroughly until well-mixed. Taste a leaf or two and add more dressing (in small amounts), tossing again, until the salad is nicely dressed.

3. Serve right away in shallow bowls, garnished with the sesame seeds (if using).