Description
A quick and easy dump-and-go salad to save dinner on busy weeknights and for a fast option to take to potlucks and BBQs. This easy Italian salad is loved by young and old and my cabbage & broccoli twist on this classic means it’s great for meal-prep. Undressed leftovers will stay crisp and crunchy 4-5 days with no problem.
Ingredients
Units
Scale
- 16 oz. bag coleslaw mix
- 16 oz bag broccoli slaw mix
- 10 oz. cherry tomatoes, halved
- 1/2 lb. hard salami, thinly sliced and cut into strips
- 1 cup red onion, slivered
- 6.5 oz can sliced black olives
- Italian dressing (Amount will vary by personal preference. Use as little or as much as you like best for your salad.)
- optional garnishes: chopped parsley, grated Parmesan cheese, cracked black pepper
Instructions
- Drain the olives.
- Slice the salami into thin strips and cut the onion into thin slivers.
- Pour the coleslaw mix and broccoli slaw into a large mixing bowl.
- Add the drained olives, slivered onions, and salami strips to the salad bowl.
- Halve the tomatoes as you add them to the salad.
- Toss everything to combine and serve with your favorite Italian dressing. (If you will be serving at a dinner party or a potluck, toss the salad with the Italian dressing just before serving. If you are planning for leftovers or meal-prep through the week, keep the dressing on the side and allow everyone to dress their individual portions.)
Notes
Nutritional Information does not include the dressing as dressing amounts will vary by personal preference.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad, Main Dish, Side Dish, Vegetables
- Method: Cold Prep
- Cuisine: Italian-American