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51 Easter Side Dishes That Are Peak Spring

Bon Appétit Logo By Condé Nast of Bon Appétit | Slide 1 of 51: Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. A tip we learned from the folks at Drifters Wife in Portland, Maine: A generous sprinkling of salt and a good massage renders the cabbage silky, yet still spunky.Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. See recipe.

Scrunched Cabbage Salad with Grapefruit and Chiles

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. A tip we learned from the folks at Drifters Wife in Portland, Maine: A generous sprinkling of salt and a good massage renders the cabbage silky, yet still spunky.Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. See recipe.
© Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

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