32+ Fresh and Flavorful Spring Red Cabbage Recipes You Need to Try

As the days grow warmer and the season transitions into spring, there’s no better time to embrace the fresh, vibrant flavors that spring has to offer.

Red cabbage, with its crunchy texture and striking purple hue, is a versatile vegetable that works wonderfully in a variety of dishes.

From light salads and refreshing slaws to hearty stir-fries and flavorful wraps, spring red cabbage brings both nutrition and color to your plate.

Whether you’re looking for a quick side dish or a main course that celebrates the season, red cabbage can be the star ingredient in countless meals.

In this blog post, we’ve compiled over 32 mouthwatering spring red cabbage recipes that will help you make the most of this seasonal vegetable.

Let’s dive into these delicious and easy-to-follow recipes that will add some crunch, color, and healthy goodness to your springtime meals!

32+ Fresh and Flavorful Spring Red Cabbage Recipes You Need to Try

Spring is the perfect time to explore the many ways red cabbage can be incorporated into your meals.

Whether you’re looking for a light and refreshing salad, a savory stir-fry, or a unique topping for tacos, these 32+ spring red cabbage recipes offer something for every taste and occasion.

With its vibrant color, crunch, and numerous health benefits, red cabbage is not just a vegetable, but a flavorful canvas for creating exciting dishes.

So, next time you’re in the kitchen, grab a head of red cabbage and experiment with some of these delightful recipes – you’ll be amazed at the delicious and creative meals you can create!

Spring Red Cabbage Slaw with Lemon and Herbs

This refreshing Spring Red Cabbage Slaw is vibrant, tangy, and light—perfect for the season! The crunch of red cabbage combined with the zesty lemon and fresh herbs makes for an incredibly simple yet flavorful dish. Ideal as a side for grilled meats, tacos, or even as a topping for sandwiches, this slaw brings a delightful crunch to any meal.

Ingredients:

• 4 cups shredded red cabbage
• 1/2 cup shredded carrots
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1/4 cup lemon juice (about 2 lemons)
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper, to taste
• 1/2 teaspoon Dijon mustard (optional)

Instructions:

1. In a large bowl, combine the shredded red cabbage, shredded carrots, parsley, and cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard (if using), salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
4. Let the slaw sit for about 10-15 minutes to allow the flavors to meld. Adjust seasoning if needed.
5. Serve chilled or at room temperature as a side dish or topping for your favorite dishes.

This vibrant slaw is the ultimate spring accompaniment. The fresh herbs and tangy lemon elevate the natural flavor of the red cabbage, while the honey adds just a touch of sweetness to balance the acidity. This recipe is versatile, easy to make, and brings a light, fresh twist to any meal. Whether you’re serving it with grilled chicken, fish, or tacos, it adds a crisp and flavorful punch to the plate.

Roasted Spring Red Cabbage with Balsamic Glaze

Roasted red cabbage brings out the vegetable’s natural sweetness and depth of flavor, which is beautifully enhanced by a rich balsamic glaze. This dish is easy to prepare yet feels elevated, making it perfect for a special spring dinner or as a side dish at your next gathering. The slight char from roasting adds a smoky flavor that pairs wonderfully with the tangy balsamic reduction.

Ingredients:

• 1 medium head of red cabbage, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the red cabbage wedges on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the cabbage and sprinkle with salt, pepper, thyme, and garlic powder.
4. Roast the cabbage in the preheated oven for 25-30 minutes, flipping halfway through, until it is tender and slightly caramelized on the edges.
5. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3-5 minutes, or until it thickens into a glaze.
6. Drizzle the balsamic glaze over the roasted cabbage wedges before serving.

Roasting red cabbage brings out a depth of flavor that is truly special, and when paired with a balsamic glaze, it’s an irresistible combination. The sweetness of the balsamic reduction complements the cabbage’s natural flavors, while the caramelized edges add texture and smoky notes. This dish is both simple and sophisticated, offering a delightful spring vegetable option that pairs well with a wide range of mains, from roasted meats to vegetarian dishes.

Spring Red Cabbage and Apple Salad with Mustard Dressing

This tangy and sweet salad combines the crispness of red cabbage with the sweetness of fresh apples and a zesty mustard dressing. It’s a delightful way to enjoy red cabbage in its freshest form, with the added crunch of apple and a mustard vinaigrette that’s both creamy and punchy. This salad is ideal for picnics, spring lunches, or as a side for hearty mains.

Ingredients:

• 4 cups shredded red cabbage
• 2 medium apples, thinly sliced (preferably Granny Smith or Fuji)
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds or chopped walnuts (optional)
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, sliced apples, and red onion.
2. In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper until the dressing is smooth and creamy.
3. Pour the mustard dressing over the cabbage mixture and toss until everything is well coated.
4. Sprinkle the sunflower seeds or chopped walnuts over the top for an extra crunch.
5. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to develop.

This red cabbage and apple salad is the epitome of spring freshness. The combination of crunchy cabbage, sweet apples, and the tangy mustard dressing creates a perfect balance of flavors. The added seeds or nuts provide extra texture and a bit of nuttiness to round out the dish. Whether enjoyed on its own or as a vibrant side, this salad brings a refreshing and nutritious touch to any meal, making it a go-to recipe for the season.

Sautéed Spring Red Cabbage with Garlic and Lemon

This sautéed red cabbage recipe is a quick and easy way to prepare this versatile vegetable while preserving its natural crunch and vibrant color. Infused with garlic and a squeeze of fresh lemon juice, the dish offers a perfect balance of savory, garlicky flavors with a touch of citrus. Ideal as a side for a spring dinner or paired with grilled meats, this dish is both healthy and flavorful.

Ingredients:

• 1 small head of red cabbage, thinly sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup vegetable broth or water
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced red cabbage to the skillet and stir well to combine with the garlic.
4. Pour in the vegetable broth or water and cover the skillet. Let the cabbage steam for about 5-7 minutes until it begins to soften but still retains some crunch.
5. Uncover the skillet and sauté for another 2-3 minutes, allowing any remaining liquid to evaporate.
6. Drizzle the cabbage with lemon juice, season with salt and pepper, and toss to combine.
7. Garnish with fresh parsley before serving, if desired.

This sautéed spring red cabbage with garlic and lemon is an ideal recipe for when you’re looking for a light, yet flavorful, side dish. The garlic infuses the cabbage with rich savory notes, while the lemon juice adds a refreshing burst of citrus that brightens up the entire dish. The quick sautéing method helps maintain the cabbage’s crisp texture, making it a perfect complement to any main course, from roasted chicken to vegetarian options.

Spring Red Cabbage and Quinoa Salad with Avocado

This hearty and nutritious salad combines the crispness of red cabbage with the protein-packed goodness of quinoa and the creamy richness of avocado. Tossed with a lemony vinaigrette, it makes for a satisfying and refreshing meal, ideal for a light lunch or a side dish at your next gathering. It’s a vibrant, healthy choice that balances texture and flavor beautifully.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 cups shredded red cabbage
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. In a large bowl, combine the cooled quinoa, shredded red cabbage, diced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Garnish with fresh cilantro or parsley for added flavor and color.
5. Serve immediately or chill in the fridge for 15-20 minutes to let the flavors meld.

This Spring Red Cabbage and Quinoa Salad with Avocado is a nutritious powerhouse full of texture, color, and flavor. The combination of crunchy cabbage, creamy avocado, and the nutty quinoa creates a satisfying dish that is both light and filling. The lemon dressing ties it all together with a zesty kick, making this salad perfect for springtime meals. Whether you serve it as a main or side, it’s a well-rounded, wholesome dish that will leave you feeling energized and satisfied.

Spring Red Cabbage Tacos with Mango Salsa

These Spring Red Cabbage Tacos with Mango Salsa offer a refreshing twist on traditional tacos, incorporating crunchy red cabbage for texture and a vibrant mango salsa for sweetness and zing. Perfect for a light meal or taco night, the combination of crunchy, tangy cabbage and sweet mango pairs beautifully with your choice of protein, whether it’s grilled chicken, fish, or beans for a vegetarian option.

Ingredients:

• 2 cups shredded red cabbage
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder (optional)
• Salt and pepper, to taste
• Protein of choice (grilled chicken, fish, or black beans)

Instructions:

1. Prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, chili powder, salt, and pepper in a bowl. Toss gently to combine and set aside.
2. In a separate bowl, toss the shredded red cabbage with a little salt and pepper to taste.
3. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side until soft and slightly charred.
4. To assemble the tacos, place a small handful of red cabbage on each tortilla, followed by a generous spoonful of mango salsa.
5. Top with your choice of grilled chicken, fish, or black beans.
6. Serve immediately with extra lime wedges on the side.

These Spring Red Cabbage Tacos with Mango Salsa are a burst of freshness in every bite. The combination of crunchy cabbage and sweet, tangy mango salsa creates a vibrant contrast that is perfectly complemented by the savory protein. Whether you’re hosting a casual taco night or enjoying a light, spring-inspired meal, these tacos are easy to make, packed with flavor, and sure to become a favorite go-to recipe.

Spring Red Cabbage Stir-Fry with Tofu

This Spring Red Cabbage Stir-Fry with Tofu is a quick and nutritious vegetarian dish that brings together crispy tofu and tender red cabbage in a flavorful stir-fry. Packed with vegetables and a savory soy sauce-based marinade, this dish is light yet satisfying. It’s perfect for a weeknight dinner when you want something healthy, vibrant, and full of fresh flavors.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger, freshly grated
• 2 garlic cloves, minced
• 1 tablespoon honey (or maple syrup for vegan option)
• 1/4 teaspoon chili flakes (optional for heat)
• 1 tablespoon sesame seeds (optional for garnish)
• Fresh cilantro, chopped (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry for 5-7 minutes until golden brown on all sides. Remove tofu from the skillet and set aside.
3. In the same skillet, add the remaining sesame oil, garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
4. Add the shredded red cabbage and stir-fry for 3-5 minutes until it starts to soften but remains slightly crunchy.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili flakes. Pour this sauce over the cabbage and toss well to coat.
6. Return the cooked tofu to the skillet, stirring to combine. Let everything cook together for another 2-3 minutes to allow the flavors to meld.
7. Garnish with sesame seeds and chopped cilantro before serving.

This Spring Red Cabbage Stir-Fry with Tofu is a delicious, protein-packed meal that’s perfect for any day of the week. The tofu brings a satisfying texture, while the cabbage stays crunchy, adding a nice contrast. The savory-sweet sauce ties everything together with bold flavors, and the optional chili flakes give it a nice kick. It’s a great vegetarian option that can also be easily adapted for vegans, making it a versatile dish for all dietary preferences.

Spring Red Cabbage and Carrot Soup

This hearty Spring Red Cabbage and Carrot Soup is a warming, nutrient-rich dish that showcases the fresh flavors of red cabbage in a comforting bowl. Packed with colorful vegetables and a light broth, the soup is perfect for a spring lunch or dinner. The addition of fresh herbs and a squeeze of lemon elevates the flavors, making it an ideal meal for a refreshing yet filling option.

Ingredients:

• 4 cups red cabbage, chopped
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, cumin, thyme, paprika, salt, and pepper, and cook for another minute until fragrant.
3. Stir in the chopped red cabbage and diced carrots. Cook for 2-3 minutes, allowing the vegetables to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let the soup simmer for 25-30 minutes, or until the cabbage and carrots are tender.
5. Stir in the fresh lemon juice and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Spring Red Cabbage and Carrot Soup is a nourishing dish that brings out the earthy sweetness of cabbage while balancing the richness of the broth with a touch of citrusy brightness. The cumin and paprika lend warmth and depth to the soup, while the fresh lemon juice adds a zingy finish. This soup is perfect for springtime, as it’s light yet filling, and it can easily be made in large batches to feed a crowd. It’s an excellent way to enjoy seasonal produce in a comforting, wholesome way.

Spring Red Cabbage and Potato Gratin

This Spring Red Cabbage and Potato Gratin is a hearty, comforting dish that layers tender red cabbage with creamy potatoes in a rich, cheesy sauce. Baked until golden and bubbly, this gratin makes for a fantastic side dish to roasted meats or as a vegetarian main. The earthy cabbage and soft potatoes are a perfect match, and the cheesy topping adds indulgence and flavor.

Ingredients:

• 4 medium potatoes, thinly sliced
• 2 cups shredded red cabbage
• 1 1/2 cups heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• Butter (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter.
2. In a saucepan, heat the heavy cream over medium heat and stir in the Dijon mustard, garlic, thyme, salt, and pepper. Bring to a simmer and cook for 3-5 minutes.
3. Layer the sliced potatoes and shredded red cabbage in the prepared baking dish. Pour the cream mixture evenly over the layers.
4. Sprinkle the grated Gruyère and Parmesan cheese over the top of the gratin.
5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and continue baking for another 20-25 minutes until the top is golden and bubbly, and the potatoes are tender.
7. Let the gratin sit for a few minutes before serving.

This Spring Red Cabbage and Potato Gratin is a decadent yet balanced dish that brings out the best of both potatoes and cabbage. The creamy sauce and melted cheeses create a rich and indulgent experience, while the red cabbage adds a pop of color and a slightly sweet, earthy flavor. This gratin is a showstopper at any dinner table and is sure to be a hit with both vegetarian and meat-eating guests alike. Whether served as a side or a main, it’s a comforting and satisfying dish perfect for the spring season.

Spring Red Cabbage Slaw with Apple and Carrot

This fresh and crunchy Spring Red Cabbage Slaw with Apple and Carrot is a perfect side dish to complement any springtime meal. The sweet crunch of apple pairs beautifully with the vibrant cabbage, while the carrots add color and texture. Tossed with a tangy dressing, this slaw is not only a colorful addition to your plate but also a refreshing, healthy option that is quick to prepare.

Ingredients:

• 2 cups shredded red cabbage
• 1 large apple, julienned (preferably a crisp variety like Granny Smith or Honeycrisp)
• 1 medium carrot, shredded
• 1/4 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the shredded red cabbage, julienned apple, and shredded carrot.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss everything together until evenly coated.
4. Garnish with chopped parsley, if desired.
5. Serve immediately or chill for 15-20 minutes to allow the flavors to meld.

This Spring Red Cabbage Slaw with Apple and Carrot is a refreshing and healthy dish that can elevate any spring meal. The apples add a touch of sweetness that contrasts nicely with the tangy vinegar-based dressing, while the carrots bring an additional layer of texture. It’s a great make-ahead dish that can be enjoyed as a side for grilled meats, sandwiches, or even as a standalone lunch. With its vibrant colors and simple ingredients, this slaw is sure to be a hit at any gathering.

Spring Red Cabbage with Roasted Beets and Goat Cheese

This vibrant and elegant salad features the earthy flavor of roasted beets paired with the tangy creaminess of goat cheese, set atop a bed of crunchy red cabbage. Tossed with a balsamic glaze and sprinkled with toasted nuts, it’s a perfect spring dish that balances textures and flavors. It can be served as a light meal or as a stunning side dish at your next dinner party.

Ingredients:

• 1 small head of red cabbage, shredded
• 2 medium beets, roasted and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts (or pecans)
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking them at 400°F (200°C) for 45-60 minutes, until tender. Allow the beets to cool, then peel and slice them.
2. In a large bowl, combine the shredded red cabbage, roasted beet slices, and crumbled goat cheese.
3. In a small bowl, whisk together the olive oil, Dijon mustard, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the toasted walnuts over the top and drizzle with balsamic glaze.
6. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

This Spring Red Cabbage with Roasted Beets and Goat Cheese salad is a delightful mix of flavors and textures. The sweetness of the roasted beets contrasts with the tangy goat cheese and the earthy cabbage, while the toasted walnuts provide a satisfying crunch. The balsamic glaze ties everything together, adding a touch of richness. This salad is perfect for a spring lunch or as a sophisticated side dish for dinner. It’s light, refreshing, and full of vibrant color, making it a wonderful addition to any spring gathering.

Spring Red Cabbage and Chickpea Curry

This hearty Spring Red Cabbage and Chickpea Curry is a warm and satisfying dish that combines the crunchy texture of red cabbage with the creamy richness of chickpeas. The curry is spiced with cumin, coriander, and turmeric, offering a fragrant, comforting meal that is both vegan and gluten-free. This dish is perfect for a cozy spring dinner or a flavorful lunch.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft.
2. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric, and cook for another minute to toast the spices.
4. Add the shredded red cabbage and chickpeas to the pot, stirring well to combine.
5. Pour in the coconut milk, bring the mixture to a simmer, and cook for 10-15 minutes, or until the cabbage is tender and the flavors have melded.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

This Spring Red Cabbage and Chickpea Curry is a comforting and hearty dish that’s perfect for a spring evening. The combination of spices adds warmth and depth of flavor, while the coconut milk provides a creamy base that balances the cabbage’s natural crunch. The chickpeas add protein and substance, making this curry a complete meal. This dish is vegan, gluten-free, and easy to prepare, making it a versatile and wholesome option for any springtime dinner. It’s a great way to enjoy red cabbage in a flavorful, satisfying curry.

Spring Red Cabbage and Avocado Salad with Lime Dressing

This light and refreshing Spring Red Cabbage and Avocado Salad with Lime Dressing is a perfect dish for warmer days. The creamy avocado pairs wonderfully with the crunchy, slightly peppery red cabbage, while the zesty lime dressing adds a burst of freshness. This salad is vibrant, full of texture, and makes for a great side or a standalone dish when served with some grilled chicken or fish.

Ingredients:

• 2 cups shredded red cabbage
• 1 ripe avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey or agave syrup (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, diced avocado, red onion slices, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine, making sure the cabbage and avocado are evenly coated.
4. Serve immediately, garnished with extra cilantro if desired.

This Spring Red Cabbage and Avocado Salad is a beautifully fresh dish that brings a burst of spring flavors to your table. The avocado adds a creamy richness that balances out the crunch of the cabbage, while the lime dressing brings a refreshing acidity. The red onion and cilantro add additional layers of flavor, making this salad vibrant and flavorful. It’s an easy and healthy option for a light lunch, a side dish to grilled meats, or a picnic treat. This salad captures the essence of spring with its bright colors and fresh ingredients.

Spring Red Cabbage and Salmon Tacos

These Spring Red Cabbage and Salmon Tacos are a delicious and light take on taco night. The tender, flaky salmon pairs perfectly with the crunch of red cabbage and is topped with a tangy, creamy dressing. Packed with fresh ingredients and bold flavors, these tacos are quick to prepare and make a satisfying meal for any occasion.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 cups shredded red cabbage
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chipotle in adobo sauce (optional for heat)
• 6 small corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat your grill or skillet over medium-high heat. Brush the salmon fillets with olive oil and season with cumin, paprika, salt, and pepper.
2. Grill or cook the salmon fillets for 4-5 minutes per side, or until cooked through and flakey. Remove from heat and set aside.
3. In a small bowl, mix the sour cream (or Greek yogurt), lime juice, and chipotle sauce (if using) to create a tangy dressing. Add salt and pepper to taste.
4. In a medium bowl, toss the shredded red cabbage with a bit of lime juice, salt, and pepper to lightly season.
5. Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
6. Flake the cooked salmon into bite-sized pieces and divide it evenly among the tortillas.
7. Top the salmon with the seasoned red cabbage and drizzle with the creamy lime dressing.
8. Garnish with fresh cilantro and serve with lime wedges on the side.

These Spring Red Cabbage and Salmon Tacos are a light yet flavorful twist on traditional tacos. The tender salmon and crunchy cabbage provide a satisfying texture contrast, while the creamy lime dressing adds a tangy kick. The chipotle sauce introduces a subtle heat, balancing out the richness of the salmon. These tacos are quick to prepare and make a healthy, fun meal for a springtime dinner or casual gathering. They’re a great option for taco lovers looking for a fresh, seasonal take on a classic.

Spring Red Cabbage and Quinoa Stuffed Peppers

These Spring Red Cabbage and Quinoa Stuffed Peppers are a colorful and wholesome dish, ideal for a light, filling meal. The quinoa adds protein and substance, while the red cabbage brings a fresh crunch. The stuffed peppers are baked until tender and topped with a sprinkle of cheese for a savory finish. These are perfect for a nutritious lunch or dinner and make an excellent make-ahead option.

Ingredients:

• 4 bell peppers (red, yellow, or orange), tops cut off and seeds removed
• 1 cup quinoa, cooked
• 2 cups shredded red cabbage
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional, such as cheddar or Monterey Jack)
• Olive oil (for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large bowl, combine the cooked quinoa, shredded red cabbage, diced tomatoes, black beans, chopped cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
3. Stuff each bell pepper with the quinoa and cabbage mixture, pressing down gently to pack them.
4. Drizzle a little olive oil over the stuffed peppers and cover the baking dish with aluminum foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil, sprinkle the shredded cheese on top of each pepper (if using), and return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
7. Serve the stuffed peppers hot, garnished with extra cilantro if desired.

These Spring Red Cabbage and Quinoa Stuffed Peppers are a delicious and nutritious dish that’s as colorful as it is tasty. The combination of quinoa, black beans, and red cabbage creates a satisfying filling, while the bell peppers provide a sweet, tender vessel for the stuffing. The optional cheese topping adds richness, making this dish feel indulgent without being heavy. These stuffed peppers can easily be made ahead of time, making them a great option for meal prep or a family dinner. They’re a perfect representation of spring’s fresh flavors and a wholesome way to enjoy seasonal produce.

Spring Red Cabbage and Peach Salad with Honey Vinaigrette

This Spring Red Cabbage and Peach Salad with Honey Vinaigrette is a vibrant, sweet, and savory salad perfect for the warmer months. The combination of crunchy red cabbage and juicy, fresh peaches creates a balanced and refreshing dish. The honey vinaigrette adds a hint of sweetness, making this salad an ideal complement to grilled meats or as a light and healthy lunch option.

Ingredients:

• 2 cups shredded red cabbage
• 2 ripe peaches, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup almonds, sliced or slivered (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, sliced peaches, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
3. Pour the honey vinaigrette over the salad and toss gently to coat all the ingredients.
4. Sprinkle crumbled feta cheese and sliced almonds over the top for added flavor and crunch (optional).
5. Serve immediately, or chill for 15-20 minutes to allow the flavors to meld together.

This Spring Red Cabbage and Peach Salad with Honey Vinaigrette is a delightful balance of sweet and savory, with the vibrant red cabbage and peaches offering a refreshing crunch and juiciness. The honey vinaigrette elevates the flavors, giving the salad a smooth, sweet-tangy finish. It’s perfect as a light side dish or even as a standalone lunch when paired with grilled chicken or fish. The optional feta and almonds add a layer of richness and crunch, making this a well-rounded and visually appealing salad that’s perfect for any spring gathering.

Spring Red Cabbage Stir-Fry with Tofu and Sesame Seeds

This Spring Red Cabbage Stir-Fry with Tofu and Sesame Seeds is a quick, colorful, and nutrient-packed meal. The combination of crispy tofu, crunchy red cabbage, and savory stir-fry sauce makes for a flavorful dish that’s light but filling. With the added crunch of sesame seeds and the zing of ginger and garlic, this stir-fry is a great plant-based option that’s both satisfying and easy to make.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
4. Add the shredded red cabbage to the skillet and stir-fry for 4-5 minutes, until the cabbage is tender but still has some crunch.
5. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup (or honey), and sesame oil. Pour the sauce over the cabbage and toss to coat.
6. Add the crispy tofu back into the skillet and gently toss to combine.
7. Garnish with toasted sesame seeds and fresh cilantro, if desired.
8. Serve hot over steamed rice or noodles.

This Spring Red Cabbage Stir-Fry with Tofu and Sesame Seeds is a savory and satisfying dish that brings together the perfect balance of flavors. The tofu adds protein and crispiness, while the red cabbage retains its crunch and vibrant color. The sesame seeds provide a delightful finish, and the ginger and garlic infuse the dish with aromatic depth. It’s a quick and easy dinner option that’s full of healthy ingredients, making it ideal for busy weeknights or meal prep. Serve it with rice or noodles for a complete meal that’s packed with flavor and nutrients.

Spring Red Cabbage and Shrimp Tacos with Mango Salsa

These Spring Red Cabbage and Shrimp Tacos with Mango Salsa are the perfect spring dish—light, flavorful, and packed with vibrant colors. The shrimp is sautéed until tender and served on soft tortillas, topped with crunchy red cabbage and a refreshing, sweet mango salsa. These tacos are easy to prepare and make a great meal for a spring gathering or casual dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups shredded red cabbage
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 8 small tortillas (corn or flour)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, garlic powder, salt, and pepper.
2. Cook the shrimp for 2-3 minutes per side, until they are pink and opaque. Remove from heat and set aside.
3. In a small bowl, combine the diced mango, avocado, red onion, cilantro, and lime juice to make the mango salsa. Stir gently to combine.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. To assemble the tacos, place a small amount of shredded red cabbage on each tortilla, followed by the cooked shrimp and a generous spoonful of mango salsa.
6. Garnish with extra cilantro and serve with lime wedges on the side.

These Spring Red Cabbage and Shrimp Tacos with Mango Salsa are bursting with fresh, tropical flavors. The sweet mango salsa perfectly complements the savory shrimp and the crunch of the red cabbage. These tacos are not only quick to prepare but also light and refreshing—perfect for a spring meal. The balance of textures and flavors makes them a crowd-pleasing option for a family dinner or casual entertaining. With vibrant colors and bold flavors, these tacos are sure to become a favorite for any taco lover looking to add a fresh twist to their meal.

Spring Red Cabbage Slaw with Grilled Chicken and Avocado

This Spring Red Cabbage Slaw with Grilled Chicken and Avocado is a fresh, vibrant dish that combines crunchy red cabbage with tender grilled chicken and creamy avocado. The tangy dressing ties everything together, creating a light but satisfying meal. Perfect for a spring lunch or dinner, this slaw can be enjoyed on its own or served as a side with your favorite grilled meats.

Ingredients:

• 2 cups shredded red cabbage
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, sliced grilled chicken, diced avocado, chopped cilantro, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw mixture and toss gently to coat.
4. Serve immediately or chill for 10-15 minutes for a more developed flavor.

This Spring Red Cabbage Slaw with Grilled Chicken and Avocado is a wonderfully balanced meal, featuring tender grilled chicken, creamy avocado, and a crunchy slaw. The dressing adds a zesty touch that complements the freshness of the cabbage. It’s the perfect dish to enjoy on a warm spring day, whether as a light lunch or a side to grilled fish or steaks. With its combination of textures and flavors, this slaw will become a go-to dish when you crave something healthy, refreshing, and satisfying.

Spring Red Cabbage and Beetroot Salad with Lemon Tahini Dressing

This Spring Red Cabbage and Beetroot Salad with Lemon Tahini Dressing is a colorful and nutrient-packed dish. The earthy sweetness of the beets pairs beautifully with the crunch of the cabbage, while the lemon tahini dressing adds a creamy, tangy finish. Perfect for a light lunch or a side dish at your next spring gathering, this salad offers a great way to enjoy the season’s fresh produce.

Ingredients:

• 1 small red cabbage, shredded
• 2 medium-sized beets, cooked and grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped (optional)
• 1 tablespoon sesame seeds (optional)

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• Salt and pepper, to taste
• Water, to thin (if needed)

Instructions:

1. In a large bowl, combine the shredded red cabbage, grated beets, and chopped parsley.
2. If using, sprinkle chopped walnuts and sesame seeds over the salad.
3. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), salt, and pepper. Add water, a tablespoon at a time, to reach a smooth, pourable consistency.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.

This Spring Red Cabbage and Beetroot Salad with Lemon Tahini Dressing is a vibrant and healthful dish that’s perfect for spring. The natural sweetness of the beets combined with the crunchy cabbage creates a delightful texture, while the creamy tahini dressing brings everything together with its tangy richness. This salad is not only a feast for the eyes but also a powerhouse of nutrients, making it a great addition to any meal. Whether as a light lunch, a side dish, or a potluck offering, it’s a refreshing choice that’s sure to impress.

Spring Red Cabbage and Carrot Stir-Fry with Ginger Soy Sauce

This Spring Red Cabbage and Carrot Stir-Fry with Ginger Soy Sauce is a flavorful and quick dish that highlights the crunchiness of red cabbage and the sweetness of carrots. The ginger soy sauce gives the stir-fry a savory and slightly spicy flavor, perfect for those who want a healthy yet satisfying meal. This dish is easy to prepare and can be served as a side dish or a main course with rice or noodles.

Ingredients:

• 1 small head of red cabbage, shredded
• 2 medium carrots, julienned
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and minced garlic to the skillet, cooking for 1-2 minutes until fragrant.
3. Add the shredded red cabbage and julienned carrots to the skillet. Stir-fry for 4-5 minutes until the cabbage is tender but still slightly crunchy.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and chili flakes (if using).
5. Pour the sauce over the cabbage and carrots and stir to combine, cooking for an additional 2 minutes.
6. Garnish with sesame seeds before serving.

This Spring Red Cabbage and Carrot Stir-Fry with Ginger Soy Sauce is a simple yet delicious dish that’s full of flavor. The crisp texture of the cabbage and carrots provides a satisfying crunch, while the savory ginger soy sauce infuses the dish with a rich depth of flavor. It’s perfect for a quick weeknight dinner or as a healthy side dish to accompany other Asian-inspired meals. Packed with vitamins and antioxidants, this stir-fry is not only tasty but also incredibly nutritious—making it a great choice for those seeking a light yet filling meal.

Note: More recipes are coming soon!