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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
01of 17Make-Ahead Cabbage SaladPhotographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayThis make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing. It’s an ideal choice for meal prep or entertaining, as it not only holds up well but also improves with time, making your life easier and delivering a delicious meal.View Recipe
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Make-Ahead Cabbage Salad
This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing. It’s an ideal choice for meal prep or entertaining, as it not only holds up well but also improves with time, making your life easier and delivering a delicious meal.
View Recipe
02of 17Cabbage Salad with Apple, Walnuts & GorgonzolaPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserThis crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage. While any type of cabbage will work well, tender cabbage like napa will need less time to soften, while a sturdier cabbage like red or green cabbage will take a bit longer.View Recipe
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Cabbage Salad with Apple, Walnuts & Gorgonzola
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage. While any type of cabbage will work well, tender cabbage like napa will need less time to soften, while a sturdier cabbage like red or green cabbage will take a bit longer.
03of 17Roasted Cabbage Salad with Lemon-Garlic VinaigretteAli RedmondThis roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor.View Recipe
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Roasted Cabbage Salad with Lemon-Garlic Vinaigrette
Ali Redmond
This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor.
04of 17Roasted Cabbage SaladPhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessCabbage sweetens in the hot oven and is paired with a sharp, cheesy Caesar-like dressing for a deeply satisfying side dish that goes well with roasted chicken, pork or steak. Don’t be tempted to squeeze all the cabbage onto one baking sheet. Spreading it out between two prevents the cabbage from steaming and helps it caramelize.View Recipe
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Roasted Cabbage Salad
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Cabbage sweetens in the hot oven and is paired with a sharp, cheesy Caesar-like dressing for a deeply satisfying side dish that goes well with roasted chicken, pork or steak. Don’t be tempted to squeeze all the cabbage onto one baking sheet. Spreading it out between two prevents the cabbage from steaming and helps it caramelize.
05of 17Cabbage Caesar SaladPhotography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoIn this Caesar salad, we skip the usual romaine lettuce and opt for napa cabbage, a delightfully tender cabbage variety that maintains a crisp and mild sweetness even when eaten raw. The dressing takes a shortcut, using store-bought mayonnaise instead of fresh egg yolks and gets a savory kick from anchovy paste. Feel free to use chopped anchovy fillets instead or omit the paste entirely for a vegetarian-friendly salad.View Recipe
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Cabbage Caesar Salad
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
In this Caesar salad, we skip the usual romaine lettuce and opt for napa cabbage, a delightfully tender cabbage variety that maintains a crisp and mild sweetness even when eaten raw. The dressing takes a shortcut, using store-bought mayonnaise instead of fresh egg yolks and gets a savory kick from anchovy paste. Feel free to use chopped anchovy fillets instead or omit the paste entirely for a vegetarian-friendly salad.
06of 17Sesame Kohlrabi & Chicken SaladCharlotte & Johnny AutryKohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing napa cabbage salad. Baked tofu or shrimp can be used instead of the chicken.View Recipe
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Sesame Kohlrabi & Chicken Salad
Charlotte & Johnny Autry
Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing napa cabbage salad. Baked tofu or shrimp can be used instead of the chicken.
07of 17Padma Lakshmi’s Tandoori Chicken SaladAli Redmond (photography, food & prop styling)Padma Lakshmi’s tandoori salad features chicken marinated in yogurt and plenty of spices, along with lots of crunchy vegetables including cucumber, cabbage, jicama and radishes. Her technique of cooking the chicken in its marinade and then using that cooked marinade as a salad dressing is genius—it infuses the salad with tons of flavor.View Recipe
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Padma Lakshmi’s Tandoori Chicken Salad
Ali Redmond (photography, food & prop styling)
Padma Lakshmi’s tandoori salad features chicken marinated in yogurt and plenty of spices, along with lots of crunchy vegetables including cucumber, cabbage, jicama and radishes. Her technique of cooking the chicken in its marinade and then using that cooked marinade as a salad dressing is genius—it infuses the salad with tons of flavor.
08of 17Southwest Chopped Salad with Tomatillo DressingLeigh BeischJicama is the crunchy, sweet tuberous root of a legume native to Central America. It’s paired with chopped red cabbage and yellow bell peppers in this salad. If you love the jicama here, try including sticks of it with your next crudités spread.View Recipe
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Southwest Chopped Salad with Tomatillo Dressing
Leigh Beisch
Jicama is the crunchy, sweet tuberous root of a legume native to Central America. It’s paired with chopped red cabbage and yellow bell peppers in this salad. If you love the jicama here, try including sticks of it with your next crudités spread.
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Shrimp Pad Thai Salad
10of 17Chicken & Cabbage Salad with Nuoc Cham DressingPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterBest known as a Vietnamese dipping sauce, nước chấm typically combines sugar, lime juice and fish sauce, striking the perfect balance between sweet, sour and salty. Here it ties together crunchy vegetables, tons of fresh herbs and cooked chicken breast for a refreshing chicken and cabbage salad.View Recipe
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Chicken & Cabbage Salad with Nuoc Cham Dressing
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Best known as a Vietnamese dipping sauce, nước chấm typically combines sugar, lime juice and fish sauce, striking the perfect balance between sweet, sour and salty. Here it ties together crunchy vegetables, tons of fresh herbs and cooked chicken breast for a refreshing chicken and cabbage salad.
11of 17Cabbage & Edamame Salad with Peanut DressingAli RedmondThis colorful salad offers up plenty of fiber and plant-based protein, thanks to peanut butter and edamame. This combination of ingredients creates a nutritious, balanced side that can help support stable blood sugar levels while offering up big, bold flavors. Mint, basil and cilantro all work well here.View Recipe
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Cabbage & Edamame Salad with Peanut Dressing
This colorful salad offers up plenty of fiber and plant-based protein, thanks to peanut butter and edamame. This combination of ingredients creates a nutritious, balanced side that can help support stable blood sugar levels while offering up big, bold flavors. Mint, basil and cilantro all work well here.
12of 17"Use a Spoon" Chopped SaladWhen Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.View Recipe
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“Use a Spoon” Chopped Salad
When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.
13of 17Soy-Lime Beef & Cabbage SaladUsing ready-made slaw mix in this crunchy salad cuts down on prep time. And because it uses lean ground beef, this savory main dish is full of iron and B vitamins.View Recipe
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Soy-Lime Beef & Cabbage Salad
Using ready-made slaw mix in this crunchy salad cuts down on prep time. And because it uses lean ground beef, this savory main dish is full of iron and B vitamins.
14of 17Red Cabbage Salad with Blue Cheese & Maple-Glazed WalnutsServe this hearty salad, which combines red cabbage, blue cheese and glazed walnuts, as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.View Recipe
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Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Serve this hearty salad, which combines red cabbage, blue cheese and glazed walnuts, as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.
15of 17Eat-the-Rainbow Chopped Salad with Basil & MozzarellaPhotographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Jennifer WendorfThis fresh and colorful chopped salad has all the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.View Recipe
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Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Jennifer Wendorf
This fresh and colorful chopped salad has all the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.
16of 17Purple Power Slaw with Sesame-Ginger VinaigretteCombining a trio of purple vegetables—cabbage, carrot and daikon—makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.View Recipe
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Purple Power Slaw with Sesame-Ginger Vinaigrette
Combining a trio of purple vegetables—cabbage, carrot and daikon—makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.
17of 17Hearty Breakfast Salad with Roasted Cabbage & Baked FetaA breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.View Recipe
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Hearty Breakfast Salad with Roasted Cabbage & Baked Feta
A breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.
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