Red Cabbage Salad
Jul 14, 2005
This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.
This colourful slaw makes a great accompaniment for the last barbecue of the summer, or for hearty fall and winter pot roasts. Slicing the apples this way distributes their rosy redness throughout the dish. Try to use Cortland apples, which retain their white colour longest after chopping.
This kimchi is the most popular and widely consumed in Korean households and is synonymous with Korean cuisine.
This flavourful side dish pairs well with beef and game, and with roast pork or duck.
Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.
Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.
