Place shredded cabbage and chives in a bowl. Massage the salt and lemon juice into the cabbage until it’s slightly softened.
In a small dish, whisk oil, brown sugar, and vinegar. Pour over cabbage, add cranberries, and toss to combine.
Serve immediately or store in the refrigerator until ready to serve.
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Photography by Chay Berger
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How long in advance can the salad be made?
You can definitely make this salad 1–2 days in advance! Store it covered in the refrigerator until ready to serve. The flavors will have time to develop, although the cabbage may soften slightly as it sits. If you prefer a crunchier salad, you can prepare the cabbage and dressing separately and toss everything together a few hours before serving.