Zesty red cabbage, peppery beauty heart radishes, sugary carrots — I've tossed together endless variations of this chopped salad all winter long.

It's lively, crunchy and tangy and helps to lift those wintry blahs. There's something about the local red cabbage in winter; it seems more mellow and a tad sweeter than when first harvested in the late fall. Perhaps it's the brilliant colors in this salad that never fail to brighten my day. Its outer leaves, often too tough to eat, make wonderful mini-bowls.

This winter vegetable toss makes great use of any odds and ends in the vegetable drawer. Because of their sturdy nature, cabbages as well as the radishes, carrots and celeriac will hold nicely several days in the refrigerator. In fact, the salad gets better over time as the flavors marry and the ingredients become a little more tender. Add roasted chicken, sautéed shrimp or grilled tofu and you've got a light meal, or pair it with a big bowl of curried squash or wild rice soup.

To keep things super simple, chop the vegetables together all at once. Make them the same size so that all those bright crunchy flavors will fit together nicely on the fork in one bite. Just about any crunchy vegetables in season or any you happen to have on hand will work.

The best dressings are light vinaigrettes that lift the flavors and accentuate textures. Citrus — lemon, lime, blood orange or grapefruit — is less acidic than vinegar, so requires less oil to balance flavors while retaining that nice bite. Use equal parts oil and acid and try different seasonings to taste. This colorful, refreshing salad is winsome and bright enough to light up any meal.

Beth Dooley is the author of "In Winter's Kitchen." Find her at bethdooleyskitchen.com.

Winter Chop Chop Salad

Serves 4 to 6.

Note: This will keep several days in the refrigerator in a covered bowl. Feel free to vary the vegetables, just be sure they're fresh and crunchy. From Beth Dooley.

• 2 c. chopped cabbage

• 1/2 c. chopped radishes

• 1/2 c. chopped carrots

• 1/4 c. chopped green onions

• 1/4 c. lemon or lime juice

• 2 tsp. grated fresh ginger, or more to taste

• 1 tsp. honey, or more to taste

• 1/4 c. vegetable oil

• Salt and freshly ground black pepper

Directions

In a large bowl, toss together the cabbage, radishes, carrots and onions.

In a small bowl, whisk together the lemon or lime juice, ginger, honey and oil. Season to taste.

Toss in just enough dressing to lightly coat the salad and season with salt and freshly ground black pepper to taste.

Nutrition information per serving of 6:

Calories103

Carbohydrates5 g

Protein1 g

Fat9 g

Saturated fat1 g

Cholesterol0 mg

Sodium18 mg

Calcium22 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.