Green Cabbage

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

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

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

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

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.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

A nice alternative to its fermented cousin; put this on pork chops or fish.

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.

A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.

No summer barbecue would be complete without a big bowl of creamy, tangy coleslaw. Use the Texas Barbecue Sauce above for a touch of Southwestern flavor.