Italian Chopped Salad

On a trip to Natchez, chef and author Regina Charboneau showed me how to make some great dishes to take on a picnic including this easy-to-make chopped salad.


Place all the ingredients except the cabbage slaw in a food processor and pulse until chopped, but not pureed. Transfer to a large freezer bag with a zipper seal.

Next add the cabbage slaw to the food processor and pulse to chop.

Transfer the cabbage to the freezer bag with the other ingredients and chill until ready to serve.

This keeps over night, but I prefer to make it about three hours before serving.


Recipe provided by Regina Charboneau.

Time to prepare: 15 minutes.


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