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Servings: 6 (makes about 9 cups) Storage: The salad is best eaten immediately, but leftovers can be refrigerated for up to 2 days. Substitutions: For Napa cabbage, regular green cabbage.

Cabbage is a staple in my kitchen not only because I enjoy its flavor but also because it can last for weeks in the refrigerator, giving me ample time to enjoy it (unlike other, more ephemeral ...

Look for a smaller, more-tender head of cabbage for this salad, and don’t skip the massaging step—you want to retain some crunch, but not overwhelm with too much thick roughage.

Cabbage is another healthier substitute for some salad greens and is an ingredient in other sides and dishes that are continually growing in popularity. Belonging to the same cruciferous ...

Kale invaded the chip aisle and salad section of menus years ago. I’m here for all the brassicas, but I’m looking forward to the cabbage glow up. It’s been a slow but steady road for cabbage ...

It brings the flavors of fish tacos, with chili-lime seasoned fish atop a romaine and cabbage salad in an avocado dressing, with radishes, and pickled onions and jalapeño on the side. The pickled ...

Cabbage Salad With Tahini and Miso Shredded Napa cabbage with scallions, almonds and sesame seeds on a tahini-miso sauce makes for an elegant salad that’s crunchy, creamy and flavorful.

Krieger is a cookbook author and registered dietitian nutritionist. Cabbage Salad With Tahini and Miso Shredded Napa cabbage with scallions, almonds and sesame seeds on a tahini-miso sauce makes ...