6 cups finely shredded Napa cabbage 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 cup thinly sliced snow peas 6 scallions, thinly sliced Salt and freshly ground black pepper ...

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 ...

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.

1pound cabbage, cleaned, cored, then thinly sliced or shredded (about 6 packed cups) 2medium carrots, trimmed, then shredded (1 packed cup) 1teaspoon celery seeds 1teaspoon sugar, or more to taste ...

In our po'boy, grilled shrimp are wrapped up in a soft French roll and get an added spicy kick from creamy jalapeño slaw and ...

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

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.

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.

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.

Add cabbage, carrots, yellow pepper, chives, vinegar, 1 teaspoon oil, and ¼ teaspoon each salt and freshly ground black pepper. Toss well; let slaw stand.

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 ...