One of my dear friends from seminary and I often used to have heated debates on a variety of topics. Our conversations were always interesting and thought-provoking. Sometimes we would acquiesce to each other’s ideas; at other times we would agree to disagree.
One of our debates is about marinades. C.K. believes that with chicken, meat, and tofu, the longer the marinade, the more flavor it imparts. I wholeheartedly agree on this point. Here’s the part where we disagree: C.K. follows this principle for salads. She maintains that all salads—lettuce, leafy, and cabbage alike—should be marinated in their dressing to absorb the flavors.
I disagree. While some recipes are meant to be marinated (for example, marinated pepper salad or coleslaw), lettuce and crunchy salads are not. Lettuce that is not crisp and firm is not palatable to me, no matter how flavorful it is.
For this salad, I use white cabbage, which will hold up to a dressing longer than lettuce, albeit with the loss of some crunch. So, dear reader, what do you prefer? Freshly dressed and crunchy, or less crisp but with more intense flavor? Either way will work.


1 small head (1 bag) white cabbage,  chopped small
2 green apples, diced
½ cup glazed pecans
½ cup pomegranate seeds
¼ cup apricots, dicedDressing
½ cup mayonnaise
½ cup soy milk
1½ tablespoons honey
1½ tablespoons lemon juice

  1. Combine all salad ingredients in a large bowl.
  2. Whisk together all dressing ingredients. Toss together before serving.


Yield: 6 servings


For more great recipes, check out this weeks issue of Whisk by Ami