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- How To...
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Main Ingredient - Cabbage
Created by KatherineL
This salad is a rainbow of gorgeous colors, and its flavorful gingery dressing will keep you coming back for “just one more taste.”
Created by KatherineL
This dish is creamy and delicious and packed full of cancer-fighting compounds and fiber. The cayenne pepper adds a little zing. For a variation try substituting broccoli for the Brussels sprouts.
Created by Karna
A flavorful variation on this Indonesian salad that works well for lunch or dinner made from cooked potato, cabbage, green beans, shallots along with carrots, sprouts, cucumber and jimica. All mixed together with a spicy peanut sauce.
Created by ARoettinger
With its bright tastes and crunchy textures, this is a crowd-pleaser. Just beware: it has to be eaten right away, so whatever you do, don’t add the dressing until just before you’re ready to serve.
Created by KatherineL
This dish is the ultimate in comfort food and perfect for holiday gatherings. The walnuts offer texture while the tomato and spices bring it all together. Use collard greens as a substitution for cabbage.
Created by Karna
Toasted "cheese" sandwich with coleslaw is a good old American standby. We are using a rice-based cheese here with a couple of slices of tomato. The coleslaw is very fast to make if you have a food processor.
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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