Serves 8 Think of this hearty slaw as a fall chef's salad. When lettuce and native tomatoes disappear from farm stands and farmers' market, replace them with cabbage and apples. Chef's salad is ...

This recipe has also received 5 out of 5 stars, so it's definitely worth trying if you’re looking for a wow-worthy side dish ...

1. In a bowl large enough to hold all the ingredients, combine the cabbage, bell pepper, jalapeno or other chile pepper, and scallions. Toss lightly. 2.

To the pears and cabbage, Lee adds a flurry of chopped cilantro and an easy, sweet-sour vinaigrette that’s made with ginger, sugar, rice wine vinegar, and white pepper.

Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other veg. For the dressing, put all the ingredients into a bowl and season with salt and pepper.

I love cabbage so much that I always keep it in the crisper. It’s among the cheapest vegetables you can buy, lasts forever, ...

In a large bowl, toss together the red, green and savoy cabbage. Add the green pepper, green onion, cilantro and tarragon. Toss with the oil, vinegar and lemon juice.

Napa cabbage is a great base for quick coleslaws. It has very few calories—only 18 calories per 3.5 ounces—but lots of vitamin C, vitamins A and B, rutin, and beta-carotene.

The dressing in this recipe may get second billing in the title, but as far as I am concerned it is the real star here. Made simply by whirring orange and lime juices, scallion, miso paste, salt ...

Cabbage, Apple and Pomegranate Slaw With Cumin Dressing 30 minutes. Serves 8 to 10. 1 medium apple, cored and thinly sliced ⅓ cup apple cider vinegar 4 cups shredded green cabbage ...