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pickled cabbage salad
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smitten kitchen | pickled cabbage salad

I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at Zabar’s. Even then, I found the idea of one type of salad being labeled “healthy” while my other favorite in the same refrigerator case, the Mediterranean Pepper Salad with Feta and Olives was, I don’t know, something akin to a heart attack on a cracker, somewhat eye-rolling but I now realize that it was the coleslaw-like salad’s mayo-free dressing that designated it such a lofty nutritional status.

Regardless, ever stubborn, I did not eat it because it lacked much-maligned mayo, because it was chock full of folate-rich cabbage or because it was branded wholesome, but because I liked it. Crunchy, bright, as good on day 2 as it is on day 7, it was the perfect light meal or side to a sandwich and even though I lived nowhere near the store and found shopping at Zabar’s, even on the slowest day, to be a shopping-cart-rammed-into-the-back-of-my-heels level of annoying (though, really, I should know better than to pause between locals and their smoked fish counter), I was a loyal customer for life so long as they could keep providing me my lightly pickled cabbage fix.