Jackstraw Salad

“Jackstraw” refers to the thin, matchstick-cut shapes of every ingredient in this crisp salad. Red apple sliced into skinny sticks (skin on for color), shredded cabbage, celery strips, green pepper strips, and thin onion rings all get tossed in a creamy poppy seed dressing and served on crisp lettuce.

Every component is cut to roughly the same thin shape, which is the whole point. Uniform cuts mean each forkful gets a mix of everything, and the dressing coats every piece evenly instead of pooling at the bottom.

Leaving the red apple skin on adds a pop of color against the pale cabbage and green pepper. It also gives each apple stick a bit of snap.

Kitchen Tips

• Cut the apple last to prevent browning, or toss the sticks in a squeeze of lemon juice right after cutting.
• Shred the cabbage fine so it matches the width of the other matchstick cuts.
• Toss gently. You want the sticks to stay intact, not break into bits.
• Serve immediately after dressing. The cabbage and apple release water quickly and dilute the dressing if it sits.

Variations

• Add julienned carrots for an extra color and a touch of sweetness.
• Swap poppy seed dressing for a light vinaigrette to keep it even lighter.
• Toss in a handful of toasted sunflower seeds for crunch.