Red cabbage salad is a crunchy, refreshing side that complements a variety of dishes. It’s excellent alongside tender proteins like barbecue chicken, smoky sausages or grilled salmon filets.

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile.

One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely shredded (about 9 cups) 1 bunch scallions, thinly sliced ¼ cup plus 1 tablespoon toasted sliced almonds, divided ...

1) Cook, rinse and transfer to a large bowl. 2) To the pasta, add the thinly sliced red cabbage, shredded carrot, onion, chopped cucumber, shredded parmesan cheese, no-salt seasoning, black pepper ...

1) In a large bowl add the shredded cabbage, carrots, edamame and fresh cilantro tossing everything together to combine. 2) In a small bowl mix the rice vinegar, honey, peanut butter and freshly ...

Serves: 4 to 6 Ingredients: 2 tablespoons extra virgin olive oil 3 tablespoons lemon juice 2 tablespoons fresh parsley, finely chopped 1 heaping tablespoon stone-ground or Dijon mustard (I use a ...

1/4 cup ice water, plus more as needed 1 1/2 tablespoons shiro (white) miso 4 teaspoons fresh lime juice (from 1 lime) One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely ...