Recipe: The Chopped Salad That Holds Up on a Buffet

Most salads collapse twenty minutes into a party. This one is engineered not to, which is why it appears on nearly every catering menu we write.

The rule behind it

Sturdy vegetables only, cut small enough to eat with a fork in one motion, and an acidic dressing with enough oil to coat rather than pool. No delicate greens, no tomatoes, no avocado until the last second.

Ingredients

• 1/2 small head napa cabbage, shredded thin
• 1/4 head red cabbage, shredded thin
• 2 carrots, julienned
• 1 cup shelled edamame, blanched and cooled
• 3 scallions, sliced on the bias
• 1/2 cup cilantro leaves
• 1/3 cup toasted almonds or peanuts, chopped, added at service

Sesame-ginger dressing

• 3 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1/4 cup neutral oil

Method

1. 01Whisk all dressing ingredients until emulsified. It keeps five days refrigerated.
2. 02Combine the cabbages, carrots, edamame, and scallions. This can be done a full day ahead and held covered in the refrigerator.
3. 03Dress no more than 30 minutes before serving, using about two-thirds of the dressing.
4. 04Fold in cilantro and nuts at the table and pass the remaining dressing alongside.