Green Cabbage

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

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.

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.

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

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.