Name: Happy Fridge Salad
Total time: 20 minutes
Yield: 4 servings
Ingredients: 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced; 2 15.5-oz. cans chickpeas, rinsed; 2 cups store-bought broccoli slaw; ½ cup drained Peppadew peppers in brine, coarsely chopped; 3 garlic cloves; 1 oz. Parmesan, finely grated (about ½ cup); ½ cup extra-virgin olive oil; ¼ cup fresh citrus juice (lemon, lime, and/or orange); 2 Tbsp. sherry vinegar or red wine vinegar; 2 tsp. Dijon mustard; 2 tsp. honey; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground pepper, plus more

A serving bowl of chopped lacinato kale shredded carrots chickpeas red onions red bell peppers and shredded cabbage.

Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen

Never underestimate the power of a good dressing. The best ones are bright, balanced, and bring a welcome dimension to a salad. They are obvious vehicles for flavor, but in the case of this salad, the citrus juice and sherry vinegar work hard in tenderizing hearty kale and crunchy broccoli slaw the longer it melds in the fridge. Broccoli slaw, a confetti of shredded broccoli stalks, carrots, and sometimes cabbage, is a handy staple for salads and stir-fries alike. Canned chickpeas bring added protein and mild pickled Peppadews are an unexpected burst of color and sweet tang.

You can enjoy this salad on its own, of course, but its flexibility and tendency to get better as the days go on is its greatest asset. Have some alongside a thick slab of generously buttered bread, rolled into a wrap with cold, crunchy romaine leaves, or topped with a fried egg and a dash of hot sauce. No sad desk lunches here.

Recipe information

Total Time
20 minutes
Yield
4 servings

Ingredients

1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced

2 15.5-oz. cans chickpeas, rinsed

2 cups store-bought broccoli slaw

½ cup drained Peppadew peppers in brine, coarsely chopped

3 garlic cloves

1 oz. Parmesan, finely grated (about ½ cup)

½ cup extra-virgin olive oil

¼ cup fresh citrus juice (lemon, lime, and/or orange)

2 Tbsp. sherry vinegar or red wine vinegar

2 tsp. Dijon mustard

2 tsp. honey

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

¼ tsp. freshly ground pepper, plus more

Preparation

Step 1
Place 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, two 15.5-oz. cans chickpeas, rinsed, 2 cups store-bought broccoli slaw, and ½ cup drained Peppadew peppers in brine, coarsely chopped, in a large bowl; set salad aside.
Step 2
Finely grate 3 garlic cloves into a measuring glass. Add 1 oz. Parmesan, finely grated (about ½ cup), ½ cup extra-virgin olive oil, ¼ cup fresh citrus juice (lemon, lime, and/or orange), 2 Tbsp. sherry vinegar or red wine vinegar, 2 tsp. Dijon mustard, 2 tsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper and whisk until emulsified. (Or, place in a small jar, then cover and shake to combine.)
Step 3
Drizzle vinaigrette over reserved salad. Using tongs, toss vigorously to combine. Taste and season with more salt and pepper if needed.
Do Ahead: Salad can be made 3 days ahead. Cover and chill.