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Vegetarian Research

December Produce Guide + In Season Recipes

It’s easy to think of winter seasonal produce as boring and lacking color, but that is far from the truth!  We may not have vibrant spring greens, or juicy red tomatoes but it is more exciting than one may think.  I love this time of year because if you’re craving something refreshing, you can throw together a kale salad with a bright, citrusy dressing.  Contrarily, if you want something cozy, you can enjoy a hearty soup made with squash or root vegetables.  Just like every season, there’s something here for everyone.

Welcome to my December Produce Guide!  It’s hard to believe that we’ve finally made it to the last month of the year.  This month’s list looks very similar to November, with a few additions, including chestnuts!  I don’t usually do any gardening this time of year, but I’m pretty sure the kale and parsley are still hanging on.  Local farmer’s markets should still be filled with in-season fruits and veggies though.

Thank you to everyone who has been following my seasonal produce guides for the past 12 months!  I’ve had fun putting them together and hope you all have enjoyed learning from them.  I plan on continuing them into the new year and updating each old post as we go.  I will be adding new nutritional information and recipe links to each month.  So, if you enjoyed these posts last year, make sure to keep following along in 2025 🙂

P.S, keep in mind that different areas of the country have different growing seasons, so what is in season here may not be what is in season where you live.

Below I’ve highlighted a few of my favorite winter produce and I’ve linked to a few recipes that will give you ideas of how to enjoy them!

DECEMBER PRODUCE GUIDE

 

APPLES

As the saying goes, “An apple a day keeps the doctor away” so you know that apples must have tons of healthy benefits to them!  Apples are a great source of vitamin C, fiber and antioxidants.  They can also help lower bad cholesterol, which is important for cardiovascular health.

Apples are great because they can be used in both sweet and savory recipes.  I love putting them into everything from baked oatmeal and muffins to salads and stuffing.  They add a nice refreshing sweetness and a crunchy texture, when served raw.

Caramelized Apple and Peanut Butter Baked Oatmeal Cups

Refreshing Kale Salad with Apples

Fennel and Apple Slaw

Easy Apple Crisp Breakfast Bowls

Easy Apple Pie Bites

 

BEETS

Beets are root vegetables that come in a couple of different colors.  Most people are familiar with red beets which have a very vibrant color, but there are also golden beets that are a little more mild in flavor.  You can eat the beet greens as well!

Beets are high in phytonutrients, which are nutrients found in certain foods that can help keep your body healthy and prevent disease.  They are also high in antioxidants, which have anti-inflammatory properties.  Excess inflammation inside the body can lead to auto-immune issues and other diseases.

Beets can be enjoyed both raw and cooked.  I like to add them raw to salads, like the one below.  Beets can also be pickled, steamed or roasted.  They have an earthy flavor that is slightly sweet.

Beet and Carrot Salad with Chickpeas

Goat Cheese Beet and Balsamic Puff Pastry Bites

Beet and Cherry Smoothie

Vegan Beet Burgers with Brown Rice

Roasted Beet Chickpea and Black Rice Bowls

Healthier Chocolate Cupcakes with Raspberry and Beets

 

BROCCOLI

Broccoli is a cruciferous vegetable that is in the mustard family, along with cabbage, Brussels sprouts and kale.  There are a few different varieties of broccoli, but Calabrese is the most common one in the United States and probably the one that most of us use.

Broccoli is a powerhouse vegetable that offers tons of health benefits.  Broccoli is packed with tons of antioxidants, which help reduce unwanted inflammation inside the body.  Broccoli also contains a large amount of both fiber and vitamin C.  One cup of broccoli has about as much vitamin C as an orange.

Broccoli can be enjoyed both raw and cooked.  I like chopping raw broccoli into bite sized pieces and adding it to salads.  If you prefer your broccoli cooked, you can steam it, roast it or stir fry it.

Chili Garlic Broccoli with Chickpeas

Tahini Roasted Broccoli

Crunchy Broccoli Salad with Maple Mustard Dressing

Veggie Packed Broccoli Cheddar Soup

Crunchy Baked Broccoli with Spicy Soy Sauce

Cheesy Broccoli Rice Casserole Bites

 

BRUSSELS SPROUTS

Brussels sprouts are like tiny little cabbages that grow together on a big stalk.  Brussels sprouts have always gotten a bad wrap for being steamed and stinky, but they can actually be super delicious when cooked well!

Brussels sprouts can be served both raw and cooked.  I like to thinly grate raw sprouts and add them to salads and slaws.  They are also great roasted or sautéed.  You can, of course, steam them but I would recommend not over steaming and seasoning with at least salt and pepper.

Roasted Brussels Sprout Bowls with Honey Mustard Dressing

Lemon Pepper Roasted Brussels Sprouts

Shaved Brussels Sprout Salad

Easy Roasted Vegetable Pasta with Parmesan

BBQ Roasted Brussels Sprouts

 

CARROTS

Carrots are springtime root vegetables that are pretty easy to grow.  Orange carrots are most comply seen and sold at the grocery store, but you can also grow rainbow colored carrots.  Carrots come in different sizes, some are short and fat, while others are long and thin.  Baby carrots, however, are not an actual carrot variety, instead they are made with a machine using regular sized carrots.

I love to snack on raw carrots or add them to salads and wrap.  Carrots can also be roasted, sautéed, cooked into soup or baked into cakes or muffins.  They are a very versatile vegetable that can be used in both sweet and savory recipes.  Carrots are probably most eaten raw, with ranch or hummus, in the US though!

Carrot and Chickpea Salad with Orange Maple Dressing

Roasted Carrot and Dill Hummus

Noodles with Cabbage and Carrots

Carrot Cake Muffins

Curried Sweet Potato Carrot and Red Lentil Soup

 

CAULIFLOWER

I use white cauliflower more than any other variety, but you can also find purple and yellow cauliflower.  The taste varies slightly but they can all be used interchangeably in your recipes.  I used to see cauliflower as the bland cousin of broccoli, but these days it is getting it’s time in the spotlight and I’ve really learned to embrace it in the kitchen!

Cauliflower can be cooked so many different ways these days.  It can be roasted, steamed, charred, pureed and even turned into rice (a veggie version anyhow 🙂 ). My personal favorite way to cook cauliflower, and what is pictured below, is coating it with batter and a crispy coating, baking it in the oven until crispy and then tossing it in a flavorful sauce.

Crispy Teriyaki Cauliflower

Golden Roasted Cauliflower with Coconut Curry Tahini Dressing

Cauliflower Parmesan

Buffalo Cauliflower Tacos with Ranch Slaw

Vegetarian Cauliflower Fried Rice

 

KALE

Kale comes in a few different varieties including: curly, lacinato and purple.  Kale is a hearty green that can withstand colder temperatures.  Baby kale has also become quite popular these days and is still hearty, but a little more similar to baby spinach or lettuce.

Kale can be enjoyed both cooked and raw.  I love massaging raw kale and adding it to salads. It’s hearty and has some texture, while also being refreshing.  Kale wilts quickly, so it can easily be thrown into soups, stir fry and pastas.

The Best Kale Chips

Chopped Kale Power Salad with Lemon Tahini Dressing

Kale and White Bean Pasta with Parmesan

Garlicky Kale with White Beans and Lemon

Sunshine Kale Salad

 

RADISHES

Radishes are in the mustard family and come in a few different varieties.  Most people are probably used to seeing Red Radishes, which are commonly sold in grocery stores.  These radishes are usually eaten raw and have a spicy, crisp taste.

I usually just thinly slice radishes and throw them into salads, but you can also pickle them, grill them or even roast them in the oven.  Roasting them mellows the sharp flavor a bit and adds some sweetness.

Roasted Radishes with Garlic and Herbs

Veggie Sushi Bowls with Quick Pickled Radishes

Crunchy Ranch Salad with Crispy Quinoa

Loaded Black Bean Salad

Salt and Vinegar Potato Salad

Roasted Sweet Potato Black Bean Salad with Kale

 

SWEET POTATOES

Sweet potatoes come in a few different colors, including orange, red and purple.  They are root vegetables, meaning they grow under the soil and have greens that grow above.  The greens are edible, but the actual potato part is more commonly eaten.

My favorite way to cook sweet potatoes is to roast them.  I like to dice them into chunks or slice them into French fry shapes and then toss them with some spices.  You can also mash sweet potatoes or bake them like you would a regular potato and add your favorite toppings.

Roasted Sweet Potato Hummus Wraps with Honey Mustard

Sheet Pan Sweet Potato Fajitas with Black Beans

Roasted Sweet Potato Hash

Vegan Sloppy Joe Stuffed Sweet Potatoes

Sweet Potato Pie Bars

 

WINTER SQUASH

When I say winter squash, I’m referring to varieties like butternut, acorn, spaghetti, delicata, red kuri and pumpkin.  They’re hearty squash that grow well in colder temperatures and usually have a long shelf life.  Some have thick skin that needs to be peeled off, like butternut squash, while others like delicata squash have skin that can easily be eaten.

Winter squash is best enjoyed cooked, in my opinion.  I like to roast it and add it to bowls or wraps.  Squash is also great in soups, stews and curries.  Spaghetti squash has great texture and can be used in place of pasta.

Roasted Delicata Squash Salad

Acorn Squash Breakfast Bowls

Easy Roasted Butternut Squash Soup

Spicy Peanut Spaghetti Squash Bowls

Butternut Squash Chili with Black Beans

The post December Produce Guide + In Season Recipes appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


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  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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