Red Cabbage

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.

Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch.

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

Pile seared Halloumi cheese and a yogurt-dressed cabbage-and-chickpea salad over a swath of hummus for these satisfying vegetarian sandwiches.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

These cumin-spiced chicken thighs and roasted potatoes are balanced by a zippy, jalapeño-spiked alternative to coleslaw.

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.