31 Best Purple Cabbage Recipes You Need To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Trout Tacos with Mango Salsa

Trout Tacos with Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 tacos’]

Ready in 15 minutes from scratch! Prep the mango salsa while the trout cooks, then assemble your tacos!

Ingredients

• 1.5 lb trout fillet pieces
• 1 tablespoon taco or fajita seasoning ((see notes for making your own mix))
• ½ tablespoon olive oil ((optional for air frying))
• 1 cup diced mango ((from 1 mango))
• ½ cup diced tomatoes
• ½ cup diced cucumber ((from 1 Israeli cucumber or ½ small cucumber))
• ½ Hass avocado (diced)
• ½ small yellow onion (finely diced)
• ½ – 1 jalapeño pepper (seeds and pith removed and finely minced (optional, omit for no spice))
• ¼ cup cilantro leaves (diced)
• ⅛ – ¼ teaspoon sea salt (to taste)
• ¼ teaspoon ground cumin
• ½ – 1 tablespoon lime juice (to taste)
• 6 taco tortillas ( toasted right before serving)
• 1 cup shredded or finely sliced purple cabbage
• Optional: sour cream
• Lime wedges
• Cilantro leaves for garnish

Instructions Cook the trout:

1. Sprinkle the top of the trout with taco seasoning. Leave the skin on if the skin the trout has skin. It will come off easily after the trout is cooked.
2. Air fryer instructions: Preheat the air fryer to 400F. Place the seasoned trout skin side down in the air fryer tray. If you want, brush or spray with oil, but it’s not necessary. Air fry the trout for 8-10 minutes, or until fully cooked.
3. Pan-frying instructions: Preheat a large nonstick pan. Add ½ tablespoon olive oil, then add the trout skin side down. Cook over medium heat for 3-4 minutes, then flip and cook for another 3-4 minutes, or until the trout is fully cooked and flakes easily with a fork.
4. Use a fork to roughly “chop” the trout into long pieces about 1 inch wide. The trout should come right off the skin easily. Y

Make the salsa and assemble the tacos:

1. Combine all the salsa ingredients in a bowl and mix together. Start with ⅛ teaspoon salt and ½ tablespoon lime juice, mix together, then add more if needed.
2. Toast or microwave the tortillas until just warmed. Keep the tortillas covered under a clean towel or by covering with a lid or container.
3. Assemble the tacos: Add 2-3 trout pieces to each tortilla, enough to cover the length of the taco. Top with a few tablespoons of the mango salsa and a few pieces of finely shredded cabbage. Garnish with cilantro leaves, add a dollop of sour cream, or squeeze some lime juice on top. Eat immediately, then assemble your next trout taco to enjoy!

2. Turkish Cabbage Salad

Turkish Red Cabbage Salad (Turkish Kebab Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1H10M · Yield: 6

This delicious Turkish red cabbage salad can be served with kebabs, barbecues, roasted meat, or simple side salads. It’s fresh, tasty, and super easy to make at home. Just like the ones you’ll see at any takeaway kebab shop.

Ingredients

• 1 small head red cabbage
• 5 tablespoon olive oil
• juice from 2 lemons
• 2 teaspoon salt

Instructions

1. Thinly slice cabbage. Pour olive oil, salt and lemon juice.
2. Place cabbage in to the bowl and mix it very well. Make sure that cabbage is fully covered.
3. Cover the bowl with plastic and place in the fridge for at least 30 minutes or 1 hour.
4. Serve with simple garden salad and and meat dish.

3. Thai Cabbage Salad

Thai cabbage salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Crunchy, flavorful, and delicious- this Vegan Thai Cabbage Salad has ingredients like vegetables and ripe mango tossed in a creamy peanut butter dressing.

Ingredients

• 1.5 cups shredded red cabbage
• 1.5 cups shredded napa cabbage (use regular green cabbage if napa cabbage is not available)
• 0.5 cup thinly sliced carrot
• 0.5 cup thinly sliced red bell pepper
• 0.5 cup chopped ripe mango
• 0.5 cup chopped spring onion green
• 0.5 cup chopped coriander leaves
• 0.5 teaspoon finely chopped Thai red chili (optional)
• 0.5 cup roasted peanuts
• 2 tbsp peanut butter
• 2 tbsp lime juice
• 1/2 teaspoon grated ginger
• 2 cloves garlic, grated
• 1/2 tbsp maple syrup/ palm sugar (non-vegans may also use honey)
• 1 tbsp rice vinegar/ white vinegar
• 1 tbsp soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sriracha/ any other hot sauce (adjust as per taste)
• Salt as per taste

Instructions

1. Put all the vegetables and peanuts in a large bowl.
2. In another bowl, mix all the ingredients of dressing until it turns smooth.
3. Pour the dressing over salad. Toss well. Garnish with more crushed peanuts and serve.

4. Chinese Cabbage Salad with Ramen Noodles

Chinese Cabbage Salad with Ramen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

This Cabbage Salad is one of my favorite salads! It’s exploding with bright colors, fun textures, and loads of flavor! Adding mandrin oranges to the salad and crunchy ramen noodles to the top are the best parts!

Ingredients

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 2 whole green onions
• 1 15 ounce can mandarin oranges, drained
• 3 Tbsp butter
• 3 ounce chicken ramen noodles (you don’t need the seasoning packet)
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds
• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup white vinegar (or rice vinegar if you have it)
• 1/2 Tbsp soy sauce

Instructions

1. Toast Ramen Topping. Toast ramen noodles, almond slices, and sesame seeds. Using a hammer or a rolling pin break ramen noodles into pieces. I leave the noodles in the original packaging. Save the seasoning packet for another recipe. In a skillet, over medium heat, melt 1/4 cup of butter. Add ramen noodles and sliced almonds. Stir frequently until they are getting browned. Add sesame seeds last because they brown quickly. Set aside.
2. Prepare Salad Ingredients. Thinly slice, or shred purple and green cabbage. Set in a bowl.
3. Assemble Salad. Add drained mandarin oranges. and sliced green onions.
4. Make the dressing. Add oil, soy sauce, vinegar, sugar to a mason jar. Shake until sugar is dissolved.
5. Toss salad with dressing. Pour dressing over salad and toss to coat.
6. Top with ramen noodles. Top the salad just before serving to keep the noodles crunchy.

5. Pickled Cabbage

Pickled Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium green cabbage, about 1.5 pounds, cored and shredded
• 2 tablespoons kosher salt
• 1 cup white vinegar (5% acidity)
• 1 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 2 garlic cloves, thinly sliced
• 1 bay leaf (optional)
• 2 dill sprigs (optional)
• 1/2 teaspoon red pepper flakes (optional for heat)

Instructions

1. 1. Shred the cabbage and measure out the remaining ingredients.
2. 2. In a large bowl, toss the shredded cabbage with kosher salt; let sit 20–30 minutes to draw moisture.
3. 3. Rinse the cabbage thoroughly under cold water to remove excess salt; drain well and squeeze dry.
4. 4. In a small saucepan, combine vinegar, water, sugar, mustard seeds, peppercorns, garlic, and bay leaf; bring to a simmer and stir until the sugar dissolves; remove from heat and let cool to room temperature.
5. 5. Pack the cabbage into a clean jar or jars; add dill if using; pour the cooled brine over the cabbage, ensuring it is fully submerged; press down to remove air.
6. 6. Seal the jars and refrigerate for at least 4 hours, preferably 24 hours, to develop flavor.
7. 7. Serve chilled and store any leftovers in the refrigerator for up to 1–2 weeks.

6. Sesame Stir-Fried Kale and Cabbage

Sesame Stir-Fried Kale and Red Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT5M · Total: PT17M · Yield: 4

This simple and pretty preparation of stir-fried kale and red cabbage proves that this hardy green is perfect for flash-cooking over high heat.

Ingredients

• 8 to 12 ounces kale, any variety
• 1/2 small head or 1/3 medium head red cabbage
• 1 1/2 tablespoons olive oil
• 1 medium red onion, quartered and thinly sliced
• 2 teaspoons grated fresh or squeeze-bottle ginger
• 1 tablespoon dark sesame oil
• 1 to 2 tablespoons sesame seeds
• Salt and freshly ground pepper to taste
• 1 to 2 minced fresh hot chiles (or dried hot red pepper flakes or sriracha, to taste)

Instructions

1. Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.
2. Cut the red cabbage into thin slices about 2 inches long.
3. Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.
4. Add the ginger, kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender crisp.
5. Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper.
6. If you’d like to add some heat, add a minced fresh hot chile or dried hot red pepper flakes to taste, or pass around a bottle of sriracha so that everyone can add spice to their taste. Serve at once.

7. Grilled Cabbage Slaw

Grilled Cabbage Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium green cabbage (about 2 lb / 900 g), outer leaves removed and cut into wedges with core intact
• 1/2 small red cabbage (optional, about 1/2 lb / 225 g), thinly sliced
• 2 large carrots, peeled and julienned or shredded
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil, plus more for brushing
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons lime juice (about 1–2 limes)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional for sweetness)
• 1/4 cup chopped fresh cilantro or parsley (optional)

Instructions

1. 1. Grill-ready prep: Remove outer leaves from the cabbages, trim ends, and cut into wedges (core intact). Peel and julienne the carrots; thinly slice the red onion. Toss the cabbage wedges with 1 tablespoon of olive oil and a pinch of salt to lightly coat.
2. 2. Grill the cabbage: Preheat a grill or grill pan to medium-high. Brush cut sides of the cabbage with a little oil. Grill until charred and tender, about 6–8 minutes per side. Let cool slightly, then chop into bite-sized pieces.
3. 3. Build the slaw: In a large bowl, combine the chopped grilled cabbage, shredded carrots, and red onion.
4. 4. Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, lime juice, apple cider vinegar, Dijon mustard, honey (if using), remaining salt and pepper.
5. 5. Dress the slaw: Pour the dressing over the cabbage mixture and toss to coat evenly. Stir in chopped cilantro or parsley if using. Let stand 5–10 minutes to meld flavors.
6. 6. Serve: Taste and adjust seasoning with additional salt or lime juice if needed. Serve warm or at room temperature as a bright side or topping.

8. Braised German Cabbage

Braised German Red Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 6

This Braised German Red Cabbage (Rotkohl) is an easy side dish made of red cabbage. This sweet, tart favourite makes a great side for any German meal, grilled or roasted meats, or fish.

Ingredients

• 1 red onion; small diced
• olive oil
• 1 medium head red cabbage: shredded
• 1/4 cup apple cider vinegar
• 1/2 cup wine (optional)
• 1 apple; grated
• 4 tbsp red jelly (strawberry, cherry, red currant, apple, etc.)
• bay leaf
• 3 cloves (optional)
• 3 juniper berries (optional)

Instructions

1. Place onion and olive oil in a large high sided frying pan. Sauté over medium-high heat until onion becomes translucent.
2. Add shredded red cabbage, apple cider vinegar, wine, bay leaf*, and grated apple. Reduce heat to medium-low.
3. Cover and continue cooking for 20 minutes, stirring occasionally.
4. Stir in jelly, cover and cook for another 20 minutes, stirring occasionally until the cabbage is entirely softened.
5. Season with salt and pepper, then serve.

9. Oven Roasted Cabbage Steaks

Roasted Red Cabbage Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’]

Our easy roasted red cabbage recipe baked in the oven is a low carb side dish we love. Red cabbage steaks buttered and crispy on the edges.

Ingredients

• 1 head red cabbage (thick slices)
• 1/2 cup butter (salted, melted)
• 1 tsp everything seasoning (or salt and pepper)

Instructions

1. Wash and cut cabbage into thick steaks. Lay on baking tray and drizzle butter on top of each one. Sprinkle seasoning of choice on top too.
2. Bake at 400 for approximately 20 minutes or until tender to your liking.

10. Baja Style Fish Tacos

Baja Style Fish Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 8

Mexican Baja Fish Tacos with traditional sour cream sauce and cabbage.

Ingredients

• For the beer batter:
• 1 cup Mexican beer
• 1 cup all purpose flour
• ½ tsp freshly ground black pepper
• 1 tsp salt
• For the cream sauce:
• 2 tbsp fresh lemon juice
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp water
• 1 tsp lemon zest, grated
• Salt and freshly ground black pepper to taste
• For the fish tacos:
• 2 lb halibut, skinned and sliced into 5’’x1/2’’ strips
• 1 cup all purpose flour
• 2 cup tomatillo salsa
• 2 cups cabbage, shredded
• Pickled jalapenos, as required
• 1 tsp salt
• Freshly ground black pepper
• Vegetables oil, for deep-frying
• Corn tortillas

Instructions

1. To make the beer batter, place the flour in a medium mixing bowl and stir in a dash of salt and ground black pepper to mix well.
2. Pour in beer in a steady stream while whisking it into the dry mixture at the same time until all of it is used to form a uniform, smooth batter; let it stand for 15 minutes.
3. To make the cream sauce, pour the sour cream and mayo into a clean medium bowl and add a splash each of water and lemon juice into it.
4. Sprinkle the grated lemon zest over them and stir them all together until well combined.
5. Stir in a dash each of seasonings to mix well and set aside until required.
6. To prepare the fish filling, pour oil into a large, deep-bottomed skillet so that it stands about an inch from the base and heat it to 350 degrees over high heat, as indicated by an instant read thermometer.
7. Spread the flour in a large, shallow dish and stir in a pinch of salt to season.
8. Rub more salt and ground black pepper all over the fish strips and transfer them onto the plate with seasoned flour.
9. Toss them well to dredge evenly and shake off any excess.
10. Lower the dredged fish strips into the beer batter, few at a time, until well coated and dip them into the hot oil to deep-fry for 5 minutes, or until the fish is cooked through and its coating turns golden brown.
11. Drain it out into a plate, lined with absorbent papers and keep warm until all the fish strips are fried.
12. To assemble the tacos, arrange few fish strips along the middle of a tortilla and top it up with a dollop of cream sauce.
13. Sprinkle the shredded cabbage over it and spoon in the tomatillo salsa on top.
14. Finish it off with few pickled jalapenos over the salsa and place it onto a large serving platter.
15. Make rest of the tacos similarly and serve them right away on that serving platter.

11. Braised Cabbage

Braised red cabbage with apple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 portions’]

This easy braised red cabbage recipe is the perfect fall side dish. Pair this sweet andsour vegetable with your roast chicken for a healthy meal.

Ingredients

• 1 red cabbage (cored and thinly sliced)
• 2 apples (diced)
• 2 tablespoons lemon juice or vinegar
• 1/2 cup water
• 2 tablespoons butter
• 2 teaspoon cinnamon
• 2 tablespoons sugar
• 1 onion (thinly sliced)
• Salt
• Pepper

Instructions

1. Melt the butter in a large saucepan and add the onion and the apple.
2. When softened, add the cabbage, water, lemon juice, sugar, cinnamon, pepper, and salt.
3. Bring to a boil and let the cabbage simmer for 25-30 minutes until tender.
4. Season with salt and pepper.

12. Asian Slaw with Sesame Dressing

Asian Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT1M · Total: PT26M · Yield: [‘6’, ‘6 servings’]

This Asian slaw is a blend of cabbage, carrots, bell peppers, almonds and fresh herbs, all tossed in a homemade sesame ginger dressing. A fresh and delicious side dish that pairs well with chicken, seafood and beef.

Ingredients

• 3 cups green cabbage (shredded)
• 1 cup purple cabbage (shredded)
• 1 cup carrots (shredded)
• 3/4 cup bell peppers (thinly sliced, red, yellow or a combination of colors)
• 1/4 cup sliced green onions (plus more for garnish if desired)
• 1/4 cup cilantro leaves (coarsely chopped, plus more for garnish if desired)
• 1/2 cup sliced almonds (toasted)
• 2 teaspoons sesame seeds
• 2 tablespoons vegetable oil
• 1/4 cup rice vinegar
• 1/4 cup hoisin sauce
• 1 teaspoon honey
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger (finely grated)
• 1 tablespoon toasted sesame oil
• salt and pepper to taste

Instructions

1. Place the green cabbage, purple cabbage, carrots, bell peppers, green onions, cilantro and almonds in a large bowl.
2. Combine all dressing ingredients in a small bowl; whisk until well combined.
3. Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle the sesame seeds over the slaw.
4. Garnish with additional green onions and cilantro if desired, then serve immediately, or refrigerate for up to 4 hours.

13. Jerk Chicken Tacos

Jerk Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

These yummy jerk chicken tacos are spicy, sweet and tangy and so full of flavor. They’ll be your new go-to taco recipe!

Ingredients

• 24 corn street tortillas (or other tortilla of choice!)
• 2 pounds boneless skinless chicken breasts or thighs
• 1/4 cup lime juice
• 2 Tablespoons olive oil
• 1 package jerk seasoning (reserving 1 1/2 teaspoons for dressing)
• 3 Tablespoons light brown sugar
• 2 teaspoons minced garlic
• 1/2 cup plain greek yogurt
• 2 Tablespoons lime juice
• 1 1/2 teaspoons jerk seasoning (reserved from packet used for marinade)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pineapple
• 1 small head of cabbage (I used purple)
• cilantro

Instructions

1. Cut raw chicken into 1 inch cubes and place in a bowl. Pour lime juice and olive oil and top and stir to combine. Add garlic, brown sugar and jerk seasoning and stir to combine. Cover and refrigerate 2-24 hours.
2. Preheat oven to 425. Place chicken in a 9×13 baking dish and bake for 10 minutes. Remove chicken and stir then return to the oven. Bake an additional 5-10 minutes until chicken reaches an internal temperature of 165*F.
3. Whisk together greek yogurt, lime juice and jerk seasoning together and salt and pepper together in a bowl.
4. Assemble tacos. Place meat on a tortilla then top with cabbage, cilantro, jerk sauce and pineapple.
5. Devour!

14. Asian Cabbage Salad

Asian Cabbage Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Eat the rainbow with this bright and colourful Asian cabbage salad! Served with a creamy and spicy peanut dressing, this hearty salad is perfect both as a side and a vegan main.

Ingredients

• 1 1/4 cups (295 ml) water
• 1 cup (170 grams) uncooked quinoa
• 1/8 purple cabbage (shredded)
• 1/2 medium broccoli (finely chopped)
• 1 medium red pepper (diced)
• 1 large carrot (grated)
• 2 green onions (chopped)
• 1 can (15 oz / 400 gram) chickpeas (drained and rinsed)
• 1 cup (140 grams) cashews
• 1/2 cup (17 grams) cilantro
• 5 tablespoons smooth peanut butter
• 2 tablespoons soy sauce
• 2 teaspoons finely chopped ginger
• 2 teaspoons sriracha
• Juice of 1/2 lime
• 5 tablespoons water (or as needed to thin the dressing)

Instructions

1. Bring the water to boil in a small pot with a lid. Place the quinoa in a strainer and rinse under cool water. Place the quinoa in the pot of boiling water, reduce the heat to low and cover. Allow to cook until all the water is absorbed and the quinoa is tender – 10 to 15 minutes.
2. Meanwhile chop all the vegetables.
3. Combine all the dressing ingredients in a bowl and mix well. Depending on what type of peanut butter you use, you may need more or less water to reach a pourable consistency.
4. When the quinoa is cooked, you can either let it cool before combining with the rest of the ingredients or serve your salad warm.
5. Combine all the salad ingredients in a large bowl and toss well.
6. This makes a large salad so if you’re expecting to have leftovers, I suggest keeping the dressing separate and just dressing each bowl as it’s served.
7. Keep leftover salad in an airtight container in the fridge for up to 5 days. The dressing tends to thicken in the fridge but can be loosened up again with a splash of water.

15. Sauteed Cabbage

SAUTEED RED CABBAGE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: 5

Super easy and healthy side dish!

Ingredients

• 1 Large Head Red cabbage
• 10 tbsp Balsamic Vinegar
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 tsp Season with salt and pepper

Instructions

1. Start by washing your head of cabbage and possibly removing the first layer if it’s getting old.
2. Then on a cutting board, cut the head of cabbage directly in half.
3. Then with your knife cut each halves, core out and discard. Slice each have diagonally as seen in the picture.
4. In large frying pan, heat up the butter on medium high ading in your sliced red cabbage, and sauteing for 5 minutes.
5. Next add in olive oil, balsamic vinegar salt and pepper and saute another 15 minutes or until the cabbage is well cooked. Serve as is or along any main course. Enjoy!

16. Healthy Greek Yogurt Coleslaw

Healthy Greek Yogurt Coleslaw (with Napa and Red Cabbage) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Greek Yogurt Coleslaw features crisp shredded cabbage and carrots dressed in tangy Greek yogurt dressing. This coleslaw is the perfect addition to pulled chicken sliders or side for your next BBQ!

Ingredients

• 2 cups Napa cabbage (shredded)
• 2 cups red cabbage (shredded)
• 1 cup carrots (shredded)
• ⅔ cup Greek yogurt
• 1 tsp water
• 1 tsp apple cider vinegar
• 2 tsp lemon juice
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dijon mustard
• 1 tsp honey

Instructions

1. In a mixing bowl, add Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, mustard, and honey. Mix until combined.
2. In a separate large bowl, place Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated.

17. Thermomix Coleslaw

Thermomix Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 serves’]

Thermomix coleslaw is a super easy salad or side dish to make. It can be served with a regular mayonnaise or jazz it up with this aioli.

Ingredients

• 400 g green cabbage (chopped into 7-8 pieces if not using the cutter attachment)
• 1 large carrot (approx 100g peeled and cut in quarters)
• 2 long green shallots (sliced finely)
• 15 g fresh parsley (roughly chopped)
• 1 clove garlic
• 1/4 tsp salt
• 4 black peppercorns
• 1 egg
• 1 lemon (juice only)
• 450 g oil (I like to use grapeseed, macadamia or almond oil but you can use any lightly or non flavoured oil. )

Instructions Traditional Thermomix Coleslaw Method

1. Place the green cabbage in the Thermomix. Chop 5 sec/Speed 4
2. Reserve in serving bowl.
3. Place the carrot in the bowl. Chop 4 sec/Speed 5
4. Add to the reserved cabbage.
5. Add the shallots and parsley to the cabbage.
6. Toss the ingredients to combine.
7. Reserve

Cutter Attachment Method

1. (TM5 & TM6)Add the shaft to the TM Bowl. Build the cutter attachment with the dark grey slicing blade facing up.
2. (TM6) From the home screen, slide across to the functions menu and select slice mode.
3. (TM5) Turn the blade speed to 4, reverse blade).
4. Feed the cabbage through the chute.
5. Remove the cabbage and reserve in the serving bowl.
6. (TM5 & TM6) Reverse the blade so the light grey side of the blade is facing up. This is the grating side.
7. (TM6) Select grating on the functions menu – Thick.
8. (TM5) Turn the speed selector to 4
9. Feed the carrot into the chute. Reserve in the bowl with the cabbage.
10. Add the shallots and parsley to the cabbage.
11. Toss the ingredients to combine.
12. Reserve

Garlic Aioli

1. Add the garlic, salt, and pepper to the TM bowl. Mince 3 sec/Speed 9.
2. Scrape down the TM bowl.
3. Add egg and half the lemon juice. Mix 3 sec/Speed 4.
4. Add the Butterfly whisk to the TM bowl.
5. Set the timer for 3 min/speed 4. Slowly add the oil and lime juice
6. Alternate between the lemon juice and the oil until the time is finished.
7. Reserve aioli in a jar to dress the Apple Slaw

Assembly

1. Serve the coleslaw with a spoonful of dressing.
2. Reserve any remaining garlic aioli and refrigerate until needed.

18. Braised Cabbage with Onions and Apple

Braised Red Cabbage with Onions and Apple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘8’, ‘8 servings’]

An easy and delicious side dish to go along with your favourite winter meals.

Ingredients

• 2 tbsp butter or olive oil
• 1 head red cabbage, small to medium. Cored, quartered, and thinly sliced
• 1 large white onion. Cut in half and thinly sliced.
• 1 large apple. Quartered, cored and thinly sliced. Or grated.
• 1/4 cup apple cider vinegar
• 1/4 cup Apple cider.
• Salt and pepper to taste

Instructions

1. In a large pot or pan with fitted lid, heat butter or oil over medium heat.
2. Add onions and apple and sauté for 5-7 minutes or until onions are soft and translucent.
3. Add cabbage, vinegar and apple cider. Season with salt and pepper.
4. Stir and bring to a boil. Reduce heat to a simmer, cover and continue simmering for 40 to 50 minutes or until desired texture is reached.
5. Cabbage will last in the fridge for one week.

19. Cabbage Sauerkraut

Fermented Red Cabbage Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10090M · Yield: [’16’, ’16 servings’]

This Red Cabbage Sauerkraut recipe (or fermented red cabbage) is made with just a few simple ingredients and easy steps yet provides a delicious and tangy kraut that’s excellent with every meal.

Ingredients

• 650 grams shredded red cabbage (approximately 9 ½ cups)
• 16 grams sea salt (approximately 2 ½ teaspoons)
• 1 teaspoon caraway seeds
• 1 tablespoon peppercorns

Instructions

1. Shred cabbage: Discard the outer leaves of the cabbage and rinse the cabbage under running water. Cut the cabbage in half, then in quarters, and remove the core. Cut the quartered wedges in half, lengthwise, creating eight wedges. Cut thin ribbon-like strips across these wedges. Or run the wedges through a food processor using the grater attachment.
2. Weigh cabbage and salt: Using a kitchen scale, weigh out 650 grams of cabbage and add to your bowl. This will be approximately ½ of medium-large cabbage head or 9-½ cups. (See notes how to accurately weigh your ingredients.) Add 16 grams of salt to cabbage and caraway seeds if using.
3. Massage cabbage: Using clean hands or a fermentation temper, massage the cabbage until it starts releasing liquid. For softer sauerkraut, massage cabbage vigorously. For a crunchier result, massage just enough to combine the salt.
4. Transfer: If using peppercorns, add them to the bottom of your jar. Then transfer the cabbage and all released juices to a quart-size jar, packing it in very well.
5. Allow to ferment: Place your fermentation weight on top, pushing the cabbage down to ensure it is fully submerged in the liquid. Loosely cover with a lid and set aside to ferment for several days.

20. Asian Chopped Chicken Salad Wrap

Asian Chopped Chicken Salad Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A delicious Asian Chopped Chicken Salad with a ginger sesame dressing all folded in a delicious wrap. A perfect quick and easy meal for home or on the go.

Ingredients

• 1 cup chicken (shredded)
• 1/3 cup carrots (shredded)
• 1/3 cup slivered almonds
• 3 green onions (chopped)
• 1/4 cup cilantro (chopped)
• 2 cups purple cabbage (chopped)
• 1/3 cup chow mein noodles
• 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• 4 large wraps
• 1 teaspoon garlic (about 2 cloves)
• 1 teaspoon ginger
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons sesame seeds

Instructions Asian Chopped Chicken Salad

1. Chop or shred chicken, carrots, green onions, cilantro, and purple cabbage. Put all chopped and shredded ingredients in a large bowl and mix. Mix in chow mein noodles, slivered almonds, salt and pepper.
2. Pour in Ginger Sesame dressing and mix until fully distributed.
3. Pace 1/2 cup chicken salad in the center of a wrap. Fold two sides over and roll the wrap up. See photos above for a great visual on these steps.

Ginger Sesame Dressing

1. In a salad dressing mixer place all ingredients and mix. Shake vigorously to insure everything mixes together.

21. Crunchy Soba Noodle and Cabbage Stir Fry

Crunchy Soba Noodle and Red Cabbage Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This quick and easy meatless stir fry is packed with nutrition and wonderful crunch thanks to the red cabbage and soba noodles.

Ingredients

• 3 bundles uncooked soba noodles ((9 oz))
• water for cooking soba noodles (, according to package instructions)
• ½ small red cabbage (, chopped / sliced)
• 2-3 small carrots (, peeled and julienned (or thinly sliced))
• 1 yellow onion (, thinly sliced)
• 4 tablespoons toasted sesame oil (, divided)
• 2 teaspoons sesame seeds
• ¼ cup oyster sauce
• 2 tablespoons low-sodium soy sauce ((see notes below))
• 2 tablespoons water ((see notes below))
• 3 garlic cloves (, minced)
• 1 inch piece ginger (peeled and grated)
• 1 tablespoon honey
• 1 small thai chili pepper, finely diced ((or about 1/4 – 1/2 teaspoon red pepper flakes))

Instructions

1. Cook soba noodles according to package (typically 3-5 minutes). Drain and rinse in cold water. Set aside.
2. Prepare the sauce: Add all the sauce ingredients to a medium bowl and mix well. If your honey is very thick, microwave it for a few seconds to thin it out so it mixes better.
3. In a large wok or a large skillet with high sides, heat up 2 tablespoons of sesame oil. Add the sliced onion, and stir fry for about 3 minutes over high heat, or until the onion starts to brown. Add the sliced cabbage, julienned carrot, and the remaining sesame oil and stir fry for about 3 minutes, or until desired done-ness of cabbage. I wanted to leave the cabbage and the carrots crunchy for a bit of texture, so 3 minutes over high heat was enough.
4. Add about half of the stir fry sauce and stir fry for 1 minute, coating the cabbage mixture in sauce.
5. Add the cooked soba noodles and the remainder of the sauce. Stir fry for about 2 minutes, or until the sauce fully coats the noodles, the cabbage and the noodles are well mixed, and the noodles are warmed through.Serve warm with a sprinkle of sesame seeds.

22. Roasted Cabbage Steaks with Garlic

Roasted Red Cabbage Steaks with Garlic Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

These Roasted Red Cabbage Steaks with Garlic Parmesan are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

Ingredients

• 1/2 red cabbage head ((half cabbage head – approximately 2 1/2 pounds) cleaned with outer leaves removed but core attached)
• 3 tablespoons unsalted butter (softened)
• 6 garlic cloves, minced (approximately 1 tablespoon or 3 teaspoons)
• 1/4 cup parmesan cheese, finely shredded
• 2 teaspoons fresh dill or curly parsley, finely chopped
• 1 teaspoon Maldon salt flakes

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Brush a rimmed baking sheet with avocado oil or unsalted butter.
2. With the cut side down, slice the half head of cabbage into 3/4-inch thick wedges. Spread them out on the prepared baking sheet.
3. In a small bowl, combine softened butter, minced garlic, and shredded parmesan.
4. Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.
5. Bake for 20 minutes, depending on the thickness of the cabbage steaks. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Garnish with fresh dill or parsley and top with Maldon salt.

23. Buddha Bowls with Sweet Potatoes

Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

These protein packed vegan buddha bowls are loaded with colorful veggies, sweet potatoes, roasted chickpeas and cashews, all topped off with a creamy tahini dressing.

Ingredients

• 4 cups cooked quinoa
• 3 medium to large sweet potatoes (peeled and cut into 1/2 inch pieces)
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 15-ounce can chickpeas (rinsed and drained)
• 1 cup baby spinach leaves
• 1 cup shredded purple cabbage
• 1/4 cup roasted cashews
• 1 avocado (peeled, pitted and thinly sliced)
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 2 teaspoons maple syrup
• cooking spray

Instructions

1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
2. Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
3. Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
4. Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
5. Divide the quinoa evenly between 4 bowls. 
6. Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
7. In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
8. Drizzle the tahini dressing over the buddha bowls and serve immediately.

24. Cranberry Apple Coleslaw

Cranberry Apple Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 2 medium apples, diced
• 1/2 cup dried cranberries
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seeds (optional)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Prepare the produce: shred the green and red cabbage, shred the carrot, and dice the apples.
2. 2. Make the dressing: whisk together the mayonnaise, yogurt, apple cider vinegar, honey, Dijon mustard, salt, pepper, and celery seeds (if using).
3. 3. Combine the vegetables and fruit: in a large bowl, mix the cabbage, carrot, apples, and dried cranberries.
4. 4. Dress and toss: pour the dressing over the mixture and toss until evenly coated.
5. 5. Chill and adjust: refrigerate for 15-30 minutes to let flavors meld, then taste and adjust seasoning if needed.
6. 6. Serve: garnish with parsley if using and serve cold.

25. Cabbage Steaks with Balsamic Dressing

Cabbage Steaks with Balsamic Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘6’]

These cabbage steaks with balsamic dressing are the perfect side dish to your next dinner. This combo gives your mouth a burst of flavor with every bite

Ingredients

• 1 head red cabbage
• 2 TBSP olive oil
• 1/2 TBSP salt
• 3 TBSP balsamic vingear
• 3 TBSP olive oil
• 3 TBSP mayo
• 1 TBSP honey
• 2 minced garlic cloves
• 1 1/2 TSP dijon mustard
• 1/2 TSP basil
• 1/2 TSP oregano
• pinch salt and pepper

Instructions

1. Preheat oven to 400 degrees
2. Add all dressing ingredients to a jar and mix well and refrigerate 
3. Slice cabbage into 1/2 inch slices and lay on a foil lined baking pan
4. Coat each cabbage steak with olive oil and salt on both sides and place in oven for 18 minutes
5. Plate cabbage steaks and drizzle balsamic dressing on top

26. Mutton and Cabbage Stew

Mutton and Cabbage Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.0 kg mutton shoulder, trimmed and cut into 2 cm (1 in) cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and cubed (about 600 g)
• 1/2 small green cabbage, shredded (about 300 g / 4 cups)
• 400 g can crushed tomatoes (or 2 tablespoons tomato paste mixed with 250 ml water)
• 1 liter lamb or beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika (sweet or smoky)
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions

1. 1. Prepare and measure the ingredients: trim and cut the mutton, chop the onion, slice the carrots, mince the garlic, cube the potatoes, and chop the cabbage.
2. 2. In a large heavy pot, heat the olive oil over medium-high heat and brown the mutton in batches. Transfer browned meat to a plate.
3. 3. In the same pot, add the onion and carrots; cook 5–7 minutes until softened. Add the garlic and cook 1 minute more.
4. 4. Return the meat to the pot. Stir in the crushed tomatoes (or tomato paste with water), then add the broth, bay leaf, thyme, paprika, and a pinch of salt and pepper. Bring to a simmer.
5. 5. Reduce heat to low, cover, and simmer for 90 minutes to 2 hours, or until the mutton is tender and flavors meld.
6. 6. Add the potatoes; simmer 15–20 minutes until they are nearly tender.
7. 7. Add the cabbage and simmer another 8–12 minutes until the cabbage is tender and the stew thickens slightly. Adjust seasoning with salt and pepper to taste.
8. 8. Remove the bay leaf, optionally garnish with parsley, and serve hot.

27. Crunchy Asian Salad with Sweet Chilli Dressing

Asian Chopped Cabbage Salad with Sweet Chilli Ginger Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This quick, easy and deliciously crunchy chopped Asian salad is my go-to when I want something vibrant, healthy, and fresh. Lots of crunchy veggies are tossed with a very gingery, sweet chilli jam based dressing you’ll love.

Ingredients

• 1 lb (500g) crunchy vegetables of your choice (I’m using a mix of white cabbage and red cabbage)
• 4 scallions (spring onions)
• 1/2 cup cilantro (coriander) leaves
• 1 tablespoon toasted sesame seeds
• 1 red chilli (optional)
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons sweet chilli jam (or use sweet chilli sauce, honey or hot honey sauce and add 2 crushed garlic cloves and a 1-inch piece of ginger, grated)
• 1 teaspoon soy sauce (use tamari for a gluten-free or vegan version)
• 1/2 teaspoon salt

Instructions

1. I like using a mandoline because it makes it a lot easier, but you can use a knife. I find the easiest way to cut cabbage is to cut a portion off the head, and then chop that into fine slices. It’s a lot easier than trying to chop a round cabbage! Get the chopped vegetables into a large mixing bowl.
2. Cut 3 scallions finely, and slice the other into long thin strips. Add the finely chopped scallions into the mixing bowl with the shredded vegetables, fill a mug with cold water, and then pop the long thin strips into the water. This will make them curl up and give you a lovely curly garnish to top your salad with. Chop the cilantro leaves roughly, and chop the red chilli finely (if you’re using it). Pop those into the mixing bowl with the shredded vegetables, along with 1 tablespoon of toasted sesame seeds.
3. In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon sesame oil, 2 tablespoons chilli jam, 2 tablespoons rice vinegar, 1 teaspoon soy sauce and 1/2 teaspoon of salt. Give it a good mix with a fork or small whisk, until combined well.
4. When you’re ready to serve, pour the dressing into the bowl with the salad, and give everything a really good toss with tongs, to make sure everything is well coated in the dressing. Transfer the salad to a large serving bowl, top it with the curly scallions and dig in!

28. Spaetzle with Cabbage and Bacon

Homemade German Spaetzle Noodles with Cabbage and Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Homemade German Spaetzle Noodles with Cabbage and Bacon- ag German-style side dish with crisp bacon, and tender red cabbage and onions.

Ingredients

• 2 cup thinly sliced red cabbage
• 1 cup thinly sliced red onion
• 5 strips thick cut bacon, cut into small pieces
• salt and pepper, to taste
• 1/2 tsp minced garlic
• 1 tbsp butter
• fresh chopped parsley, for garnish
• 1 cup unbleached all-purpose flour
• 1/4 cup milk
• 2 eggs, beaten
• 1/2 tsp fresh ground nutmeg
• 1/4 tsp fresh ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Making the Spaetzel: 1. In a medium mixing bowl, combine flour, milk, eggs and spices until well incorporated, and a sticky dough forms should be somewhat loose and wet, not dry or runny). 2. Heat a large stockpot of water (about a gallon, leaving room at top) to a boil. You want to use a large pot with plenty of room so the fresh pasta doesn’t boil over as it cooks. 3. Once the water is at a rapid boil, press the dough in batches of about 1/2 cup at a time through a Spaetzel maker or colander with a spatular or wooden spoon directly over the pot of water. This should create small, dumpling-like noodles that drop into the water. 4. Continue to press all the dough thought the Spaetzel maker or colander (careful not to get to close to the hot water, or the dough will stick), until all dough is used. 5. Cook the Spaetzel 5-6 minutes in boiling water until they float and expand in size. Remove with slotted spoon to a bowl, to drain and set aside. Making the Spaetzel with Red Cabbage and Bacon: 1. Heat a large, deep skillet over medium heat. 2. Add chopped bacon and cook until crisp, stirring occasionally, about 7-10 minutes. 3. Remove crisp bacon with a slotted spoon to paper towels. 4. Add onions and cabbage to the pan with the bacon fat. Season with salt and pepper, and cook over medium heat, stirring occasionally- 7-8 minutes, until cabbage and onions are softened and lightly browned. 5. Add the garlic and cook 1 minute until just fragrant. 6. Add cooked Spaetzel and butter and toss to combine with the cabbage, onions and garlic. 7. Add the crisp bacon back to the pan, reserving a bit for topping (if desired). 8. Finish with a pinch salt and pepper 9. Sprinkle with fresh parsley and serve hot.

29. Cabbage Soup

Red cabbage soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’]

Red cabbage and potato soup- a delicious and beautiful vegan soup that’s also gluten-free. This creamy cabbage soup is a great option if you are planning to eat healthy by adding more colors to your diet.

Ingredients

• 6 cups red cabbage (roughly chopped)
• 1 cup potato cubes
• 1 medium-sized red onion (roughly chopped)
• 2 garlic cloves (roughly chopped)
• 2 tablespoons chopped fresh dill
• 3 tablespoons lime juice (adjust to taste)
• 3.5 cups vegetable stock
• 1 cup almond milk or any plant-based milk
• 1 tablespoon olive oil
• ½ teaspoon ginger powder
• ½ teaspoon ground black pepper
• Salt to taste

Instructions

1. Heat oil in a pot. Add garlic and onion. Cook until the onion starts turning brown.
2. Add cabbage, potato, ginger, pepper, and salt. Cook for 5-7 minutes or until the cabbage softens.
3. Add vegetable stock. Mix and cover the pot. Cook for around 20 minutes or until the potatoes are cooked well.
4. Blend the soup with a hand blender until smooth. Boil for about a minute and then turn off the heat.
5. Add almond milk and mix.
6. Finally, add lime juice and chopped dill. Enjoy!

30. Egg Roll in a Bowl

Super Easy Egg Roll in a Bowl – Keto Approved! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 4

Egg Roll in a bowl is a great way to enjoy all the flavors of an egg roll at a fraction of the carb by eliminating the egg roll wrap!

Ingredients

• 1 head purple cabbage, shredded (14-16 ounces shredded)
• 2 tablespoons sesame oil
• 1-2 tbsp garlic, minced
• 1/2 yellow onion, diced
• 6 green onions, sliced (white and green parts separated)
• 1 pound ground turkey
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 1 tsp Sriracha or Hot Sauce, or more if you like it spicy!
• 3 tablespoons Coconut Aminos or gluten free soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Heat sesame oil in a skillet over medium-high heat. Add the onions, white part of the green onions, and garlic and saute until onions are translucent.
2. Add the ground turkey, ginger, salt, pepper, and hot sauce and cook until the turkey is cooked through.
3. Add the shredded purple cabbage along with the coconut aminos and rice vinegar and saute until the cabbage is desired tenderness.
4. Top with the green chives (green part of the green onions) and serve!

31. Thai Chopped Salad

Thai Chopped Salad (Meal Prep Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘5’, ‘5 servings’]

Packed with colorful veggies and a tangy sesame ginger lime dressing, this Thai chopped salad is the best balanced recipe that’s also meal prep friendly!

Ingredients

• 1 cup cooked white quinoa (about 1/2 cup dry)
• 2 cups defrosted frozen edamame beans
• 2 cups purple cabbage (shredded (about ½ a medium head of cabbage))
• 2 cups carrots (shredded)
• 1 cup curly kale (chopped (stems removed))
• 1 cup cucumber (diced)
• ¼ cup cilantro (chopped)
• ½ cup roasted peanuts (chopped)
• ⅓ cup diced green onions
• 1 tbsp jalapeno (diced)
• ¼ cup olive oil
• 1 tbsp sesame oil
• Juice of ½ a lime (about 1 tbsp)
• 1 inch of fresh ginger (grated)
• 3 tbsp low sodium soy sauce
• 2 tbsp water
• 1 tbsp honey
• 2 tbsp white vinegar

Instructions

1. In a large bowl, mix together all salad ingredients.
2. To make the dressing, whisk together all dressing ingredients in a medium sized bowl. Pour the dressing over the salad and toss to coat.
3. Once the salad is thoroughly coated in the dressing, sprinkle with optional toppers such as cilantro, roasted peanuts, green onions and jalapeno!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.