Author Melissa Broderâs late father, Bob, was an ardent fan of purple cabbage. Like an âeat a wedge of it with blue cheese dressingâ sort of fan. Originally inspired by a recipe from The Frog Commissary Cookbook, this crunchy chicken and cabbage salad quickly became Bobâs calling card, as Melissa tells it. It was the dish heâd bring to âevery birthday luncheon, barbecue, and graduation party.â With a bright and punchy sesame-ginger dressing plus tons of texture from bean sprouts, canned water chestnuts, and toasted nuts, itâs little surprise why this was beloved. This recipe makes a mountain of saladâenough to feed a crowd. If itâs helpful, you can prep the vegetables, chicken, and dressing ahead of time and hold them separately, tossing everything together at the time of serving.
