Cabbage & Carrot Thoran-style Indian Salad

This Cabbage & Carrot Indian Salad is based on the traditional Thoran dry curries. Full of spiced coconut flavours, it's ridiculously good!

Quick Indian Cabbage Salad

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.

Grilled Cabbage With Spicy Thai Dressing

Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals. Its structure also makes it the ideal vessel for this spicy Thai dressing.

Kerala-Style Shrimp Curry

[Photograph: Max Falkowitz] Curries from Kerala tend to be pungent, sour, and full of seafood. They're rich, not with cream or ghee, but with coconut milk. There isn't a ton of easily found English-language information on the dish, but after...

Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic)

Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.

Chinese Cabbage Stir-Fry

This Chinese cabbage stir-fry is a tasty, satisfying recipe. Plus,this cabbage stir-fry is CHEAP and quick to prepare!

Indian-Style Stir-Fried Spiced Carrots

Mild and full of flavor, this carrot stir fry is a delicious way to dress up the old carrot stick.

Taiwanese Braised Cabbage With Dried Shrimp, Chiles, and Shiitake Mushrooms

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.

Beet Foogath (Beet Coconut Stir-Fry)

This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast.

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

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.