Cabbage

Great on its own or served alongside grilled fish, chicken or steak.

Pork may be overcooked a little, but don't overcook the vegetables. They should retain good color and texture.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

This crisp, marinated sweet-and-sour slaw is a delicious alternative to creamy coleslaw.

This recipe was created to accompany Garlic Dijon Skirt Steak. Can be prepared in 45 minutes or less.

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Can be prepared in 45 minutes of less.

When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.

There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.