Chopped Winter Salad Recipe
julienned Napa cabbage, celery, jicama and carrot, toasted walnuts, carrot-ginger vinaigrette
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Ingredients
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Salad
Carrot‑Ginger Vinaigrette
Method
Salad
- 1
Prep napa cabbage
Trim any brown edges from the Napa cabbage. Cut the head lengthwise, remove the core, then stack leaves and slice crosswise into thin julienne strips until you have about 6 cups. Transfer to a large mixing bowl.
- 2
Prep celery
Trim ends of celery stalks, slice each stalk thinly on the diagonal into approximately 1/8-inch pieces to yield about 1 cup. Add to the bowl with the cabbage.
- 3
Prep jicama
Peel the jicama and cut into matchsticks about 2 inches long and 1/8 inch thick (julienne). Measure 1 cup and add to the mixing bowl. Pat any excess moisture with a paper towel if needed.
- 4
- 5
Add aromatics and nuts
Thinly slice green onions and roughly chop the toasted walnuts. Add the green onion and walnuts to the bowl along with cilantro leaves if using.
- 6
Season salad base
Sprinkle the salad with flaky sea salt (about 1 tsp) and 1/2 tsp freshly ground black pepper, toss lightly to combine just before dressing so ingredients stay crisp.
Carrot‑Ginger Vinaigrette
- 7
Cook carrot (optional, for sweeter mellow flavor)
Optional: For a smoother, sweeter dressing, simmer the 3/4 cup chopped carrot with 1–2 tablespoons water in a small saucepan over low heat for 4–5 minutes until tender, then cool slightly. Alternatively use raw carrot for a brighter, more textured dressing.
- 8
Blend dressing
In a blender or food processor combine the chopped carrot (cooked or raw), 1 tablespoon chopped fresh ginger, 3 tablespoons rice wine vinegar, 1 tablespoon lemon juice, 1 tablespoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 3 tablespoons neutral oil, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 2 tablespoons warm water. Blend on high until very smooth and emulsified, scraping down the sides as needed. Taste and adjust sweetness, acidity, or salt: add up to 1 tablespoon more vinegar or 1 teaspoon more sweetener if desired.
- 9
Strain (optional)
Optional: For a silky vinaigrette, pass the blended dressing through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon. This step is recommended if you prefer no texture from the carrot or ginger.
- 10
Finish dressing
If the dressing is too thick, whisk in up to 1–2 tablespoons additional warm water to reach a pourable consistency. Adjust seasoning to taste.
- 11
Dress salad
Pour about 1/3 to 1/2 cup of the vinaigrette over the salad (reserve any extra separately). Toss thoroughly but gently to coat all components. Taste and add more dressing if needed — the goal is a light coating that accentuates, not drowns, the crisp vegetables.
- 12
Serve
Transfer the dressed salad to a serving bowl or individual plates. Sprinkle a few extra chopped toasted walnuts and a final pinch of flaky sea salt over the top. Serve immediately so the vegetables remain crisp. Store leftover dressing refrigerated for up to 5 days.