Cabbage

Mix equal parts blue with red food dye to make purple.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

Sausage and greens are a match made in weeknight dinner heaven.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

How to buy, store, and cook with cabbage, in season in December.

Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.