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Parsley, Red Cabbage and Endive Salad

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Parsley, Red Cabbage and Endive Salad

Parsley, Red Cabbage and Endive Salad
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Tossing thinly sliced cabbage with a lemon vinaigrette the day before serving this verdant salad allows it to soften slightly but retain its crispness. It also means the only thing left to do at the last minute is slice the endive and serve.


  • 1 1/2 teaspoons finely grated lemon zest
  • 2 1/2 tablespoons fresh lemon juice, or to taste
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups thinly sliced red cabbage
  • 4 1/2 cups loosely packed flat-leaf parsley leaves
  • 3 Belgian endive (about 3/4 lb), sliced thin


  • Whisk together zest, 1 1/2 tablespoons juice, oil and 1/4 teaspoons each salt and pepper in a large bowl, then toss with cabbage. Let stand, chilled and covered, at least 4 hours or overnight. Toss cabbage with parsley, endive, and remaining lemon juice, then add additional salt and pepper if desired.
  • Make ahead: Cabbage mixture can be made 1 day ahead and kept chilled. Parsley leaves can be washed, spun dry and kept chilled wrapped in paper towels in a plastic bag 1 day ahead.