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