Recipes Chopped Cabbage and Kale Salad Be the first to rate & review! The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch. Slideshow: More Green Salads By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 5, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 to 6 Ingredients 6 cups chopped green cabbage 3 cups loosely packed, de-stemmed and chopped kale 1/2 medium red bell pepper, sliced 1/2 cup chopped walnuts 4 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil Zest of 1 medium lemon Juice of 1 medium lemon 1/2 teaspoon kosher or sea salt Fresh cracked black pepper, to taste Directions In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese. In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper. Pour the dressing over the cabbage mixture and toss to coat. Chill and serve. Rate it Print