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It’s no use boiling your cabbage twice.

— Irish proverb

Zesty Lemon Coleslaw

Serves 4–6

Simplicity is the hallmark of this salad. Lemon tastes like sunshine on a cold wintry day.

6 cups thinly sliced or shredded green or savoy cabbage, or a mix of green and red cabbage

1 carrot, peeled and shredded

1 (1-inch) slice onion, finely chopped

3 tablespoons extra-virgin olive oil Finely grated zest and juice of 1 lemon

1 teaspoon dried dill

1 teaspoon sugar Salt and freshly ground black pepper

1 Combine the cabbage, carrot, and onion in a large mixing bowl and toss to mix.

2 Add the oil and toss to coat. Add the lemon zest, lemon juice, dill, and sugar, and season with salt and pepper. Toss well to mix. Let stand for 30 minutes.

3 Taste and adjust the seasoning before serving.

Carrot-Mustard Slaw

Serves 4

The typical carrot slaw is sweet. Here’s a savory version to defy expectations.

1 pound carrots (6 medium), peeled and shredded

1 cup finely shredded red cabbage

¼ cup finely chopped red onion

¾ cup mayonnaise

2 tablespoons yellow ballpark mustard, or to taste

Salt and freshly ground black pepper

1 Combine the carrots, cabbage, and onion in a medium salad bowl. Add the mayonnaise and mustard and mix until well blended. Season with salt and pepper.

2 Cover and let stand for at least 30 minutes, or refrigerate for up to 2 hours, to allow the flavors to develop.

3 Stir well and adjust the seasoning before serving.

Chipotle-Cabbage Salad

Serves 4–6

Designed to replace the lettuce, tomato, and sour cream topping on tacos, this cabbage salad is creamy and mildly spiced to act as a foil for a spicy meat or bean topping. But don’t restrict this delicious salad to a single role; it is delicious on its own or topping a turkey or roast beef sandwich. If you’re not using this salad to mitigate the heat of another dish, ramp up the chipotle and lime juice for additional flavor.

¾ cup mayonnaise

¾ cup sour cream

3 tablespoons lime juice, or more to taste

2 teaspoons minced chipotle canned in adobo sauce, or more to taste

Salt and freshly ground black pepper

1 small head green or savoy cabbage, thinly sliced or shredded (6–8 cups)

1 carrot, peeled and shredded

1/8–¼ red onion, thinly sliced

1 Mix the mayonnaise, sour cream, lime juice, and chipotle in a small bowl. Season with salt and pepper and additional lime juice and chipotle, if desired.

2 Combine the cabbage, carrot, and onion in a large salad bowl. Add the dressing and toss to coat. Taste and adjust the seasoning.

3 Let stand for at least 30 minutes before serving. The salad holds up well in the refrigerator for at least 8 hours.

Kitchen Note: Chipotles in adobo sauce are smoke-dried jalapeños in a vinegar sauce, usually found in cans wherever Mexican food is sold. A single can will hold more than this recipe needs, but you can store the leftovers in a glass or plastic container in the refrigerator, where they will keep for months.

Lahanosalata

Serves 4–6

Greek salad has only one interpretation in this country: a delicious summery base of lettuce, tomato, and cucumber, topped with olives and feta cheese. But that same combination can also be made with cabbage. The revelation of this iteration is how well it holds up on a buffet table or even on a picnic — no dreaded wilted lettuce or water-logged tomatoes. As a winter salad made with cabbage, it is just about perfect.

Juice of 1 lemon (3–4 tablespoons)

3 tablespoons extra-virgin olive oil

1 small head green or savoy cabbage, thinly sliced or shredded (6–8 cups)

½ red onion, thinly sliced

½ cup kalamata olives

2–3 ounces feta cheese, crumbled Salt and freshly ground black pepper

1 teaspoon dried dill weed

1 Whisk the lemon juice and oil in a large mixing bowl until blended.

2 Add the cabbage and onion and toss to coat. Add the olives and feta and toss gently. Let stand for 30 minutes.

3 Season with salt and pepper. Serve garnished with the dill.

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