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Extra Veggies = Extra Flavor: Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

J. Kenji López-Alt 22 comments

While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions, which means that it's packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms and big stalks of chives. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Chinese Aromatics 101: Spicy and Sour Stir-Fried Cabbage With Bacon

Shao Z. 3 comments

In this first installment of our series on the most common aromatic flavor bases of Chinese cooking, we look at the famously fiery heat of Hunanese food through the lens of this classic and simple dish of hand-torn cabbage stir-fried with garlic, scallions, and fresh red chilies. More

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

Serious Eats Daniel Gritzer 6 comments

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy. More

5 Delicious Coleslaw Variations

Joshua Bousel 14 comments

Coleslaw doesn't have to be bland, wet cabbage in a soggy paper cup. Here are five great flavor variations with everything from ketchup to mustard, sour cream, apple. More

Lexington-Style Red Coleslaw

Serious Eats Joshua Bousel Post a comment

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce. More

Mustardy Coleslaw

Serious Eats Joshua Bousel 4 comments

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. More

Vinegar Coleslaw

Serious Eats Joshua Bousel 1 comment

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious. More

Tangy Apple Coleslaw

Serious Eats Joshua Bousel Post a comment

Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor. More

Jalapeño Coleslaw

Serious Eats Joshua Bousel Post a comment

Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin. More

Trevisano May Be the Best Vegetable You've Never Grilled

J. Kenji López-Alt 12 comments

You've never grilled trevisano or radicchio? I don't blame you. I pity you, but I don't blame you. They're both hearty bitter lettuces, and they both become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Chinese Greens 101: Shanghai Baby Bok Choy With Black Bean Sauce

Vegetarian Shao Z. 4 comments

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Quick Curtido (Mexican Cabbage Slaw)

Serious Eats Lauren Rothman 4 comments

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas. More

Beyond Curry: Quick Indian Cabbage Salad

Beyond Curry Denise D'silva Sankhe 2 comments

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Quick Indian Cabbage Salad

Serious Eats Denise D'silva Sankhe 4 comments

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Tteokbokki From 'The World's Best Spicy Food'

Cook the Book Kate Williams 6 comments

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. More

Tteokbokki From 'The World's Best Spicy Food'

Serious Eats Kate Williams 7 comments

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. More

Quick One Pot Hungarian Chicken and Noodles With Cabbage

Serious Eats Yvonne Ruperti 27 comments

Cabbage and noodles flavored with caraway and parsley is a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off. More

Crispy Fried Chickpea Cake and Slaw Sandwiches

Serious Eats J. Kenji López-Alt 14 comments

Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw. More

Sunday Brunch: Okonomiyaki (Japanese Cabbage Pancakes)

Sunday Brunch Sydney Oland 4 comments

Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition. More

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